Healthy Slow Cooking

Soy Curl Tacos (No Oil | WFPB)

Tue, 14 Sep 2021 04:25:20 +0200

This vegan soy curl taco recipe is quick and easy to make. This vegan taco meat cook up in just 10 minutes creating an even easier taco night!Then top with all of your favorites like lettuce, tomatoes, beans, corn, or vegan cheese. You can also add some guacamole (made with avocados or peas), or vegan sour cream or yogurt if you want to.

Plant-based soy curl soft tacos

If you don’t have soy curls you can try my Slow Cooker Lentil Quinoa Taco Filling or Slow Cooker Mole Mushroom Vegan Tacos.

What are soy curls?

Butler foods make soy curls and they are made of non-GMO soybeans and that’s the only ingredient.

Whole soybeans are cooked and extruded to make a texture that looks like chicken strips once reconstituted with vegetable broth or hot water.

Basically, they come to you packaged up as dehydrated strips of soy protein. They are soy-free, vegan, gluten-free, low-calorie, high protein, and non-GMO.

While they may look like texturized vegetable protein, they are a cleaner product.

Get all the Soy Curls FAQs and Info in this article.

Vegan taco crumbles

Are Butler soy curls safe to eat?

Unless you have a soy allergy soy curls are safe and delicious. If you have a soy product sensitivity you should avoid them.

Can you eat soy curls without cooking?

You can eat them without cooking, but they will be flavorless and have an unpleasant texture. They are dehydrated and crunchy as is, with not a lot of flavor.

What ingredients do you need?

You will need corn tortillas, or other soft tortillas to make your tacos or you can use lettuce wraps for the healthiest taco Tuesday ever!

You can also take a burrito-sized flour tortilla and bake or air fry it to make a large bowl to hold the perfect plant-based taco salad.

Add refried beans, red onion, black beans, chopped bell pepper, fresh tomatoes, really any of your favorite toppings over a bed of lettuce sprinkled with this delicious meat sub for the salad or in small portions for a single taco.

½ package Soy Curls, about 2 cups

Taco Seasoning Spice Blend:

1 tablespoon guajillo chili powder
½ teaspoon ancho chili powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Mexican oregano
½ teaspoon ground cumin
½ teaspoon salt or salt substitute
¼ teaspoon ground coriander
¼ teaspoon onion powder

How to make these vegan tacos

Place soy curls in a heat-proof bowl and cover with boiling water, soak until they are soft and reconstituted.

Then add the soy curl to a strainer and press the excess water out with a large spoon.

Place the soy curls in a small food processor and process until the pieces look like taco meat.

Heat a skillet over medium heat then add the soy curl crumbles and spices. Heat until hot throughout and the spices become fragrant.

Don’t have soy curls? Here are some substitution ideas:

Tacos are versatile and the filling possibilities are endless! A vegan’s best friend made with soy curls, tofu, hempeh, beans, and/or veggies – your choice.

Try adding the spice blend to pressed and crumbled tofu, tempeh, or air-fried cauliflower.

Want more Butler soy curl recipes?

Have I got some soy curl recipes for you! If you want to cook some Instant Pot soy curls try my Pad Thai with Soy Curls, or my caballero bean soy curl chili – you can substitute regular white beans for the heirlooms.

Want to make some soy curl takeout recipes? I’ve got you with my Oil-Free Vegan Butter Chicken Soy Curls, Date-Sweetened Teriyaki Soy Curls, or General Tso’s Soy Curls, or these super easy tacos.

You need to try my Southern Style Air Fryer Soy Curls, even if you don’t have an air fryer, because you can cook them in your oven. They are my reader’s favorite. My guilt-free treat is to serve them is over whole-food plant-based mashed potatoes with oil-free gravy and some vinegary greens – yum!

Easy Soy Curl Tacos

Yield: Makes 8 tacos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Need a quick and easy no brain recipe? What about one that you could freeze and pull out on a night you just can’t do anything? Well to my soy curl tacos! Try them on salads, nachos, and so much more!

Ingredients

½ package Soy Curls, about 2 cups

Taco Seasoning Spice Blend:

1 tablespoon guajillo chili powder
½ teaspoon ancho chili powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Mexican oregano
½ teaspoon ground cumin
½ teaspoon salt or salt substitute
¼ teaspoon ground coriander
¼ teaspoon onion powder

Instructions

Place the dry soy curls in a heat-proof bowl and cover with boiling water, soak for 10 - 15 minutes or until they are soft and reconstituted.
Strain the soy curl in a strainer over the sink and press the excess water out with a large spoon.
Place in a small food processor and process until the pieces look like taco meat.
Heat a skillet over medium heat then add the soy curl crumbles, then add the spices and mix well. Heat until hot throughout and the spices become fragrant.

Notes

Optionally heat in the oven or in your air fryer to make it more crispy.

Note: nutritionals are for the filling only!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 5Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 239mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.

The post Soy Curl Tacos (No Oil | WFPB) appeared first on Healthy Slow Cooking.

Homemade Mint Vodka

Thu, 09 Sep 2021 14:00:00 +0200

Looking for a recipe to use up all that fresh mint you have growing? I have a festive homemade mint vodka recipe for you. It’s a super easy recipe and it is as perfect for happy hour as it is for a holiday gift! This is the time of the year to use up any mint plants before they freeze. It’s refreshing and makes a wonderful summer cocktail or adds a dash of adventure to hot chocolate in the winter!

Infused liquors are a great way to add flavor and nuance to your cocktail recipes. You can infuse almost any liquor with fresh herbs, fruit, or spices- the possibilities are endless! You can make Mint Vodka at home by following this recipe – it’s easy and fun for beginners.

Have you tried making infused alcohol before? Share your favorite concoctions in the comments below!

What is mint vodka?

Mint vodka is a liquor that gets its flavor from freshly picked mint leaves. You infuse the fresh leaves into some alcohol, vodka in this case. Mint pairs well with other popular flavors like lemon and chocolate for homemade cocktails or can be enjoyed by itself. You could make a ton of variations on this recipe.

Try making lemon vodka by using lemon verbena or lemon balm in place of the mint. The next one I’m trying out is lemon thyme vodka using lemon herbs and mint!

What do you need to make infused vodka?

I wasn’t kidding in telling you this was easy. You really just need 2 things vodka and mint.

2 cups vodka, but you can use any neutral spirit
1 cup fresh mint leaves (any variety will work, I’ve used orange mint, chocolate mint, and peppermint)
1 mason jar

How to Infuse Mint into Vodka for a Fresh Twist on Cocktails

Pour vodka over the mint in a mason jar. Tighten the lid and shake. Steep in a dark place for at least 5 full days and shake once a day. You can leave it for up to a month to get a stronger mint flavor. When the mint strength is what you want, strain through a fine-mesh strainer and put in the bottles you’d like to store or gift in.

What variations can I make?

Use a different liquor like rum, gin, or even bourbon if you want. It’s the same process. You can change up the herbs, spices, or even add fruits. Try using:

rosemary
thyme
cardamom
cinnamon
basil
berries
figs
and so much more!

Or make this Vanilla Mint Vodka from Vegan Food Gifts. This is another great holiday present and you can get the recipe here.

Photo by Celine Steen

How to use your infused liquor

Fresh ingredients make the best drinks and the best infusions too. Don’t forget that you can use this in hot or cold drinks depending on the season.

An easy cocktail is this mint vodka mixed with soda water, seltzer water, or club soda and lemon juice. Pour over ice cubes and garnish with lemon slices, a mint leaf, or a cucumber ribbon if you want to be fancy. It’s a simple and refreshing summer cocktail.
On a warm summer day, a vodka mojito could go a long way. Just add 2 ounces vodka to a cocktail shaker, lime juice, agave nectar or simple syrup, and a few sprigs of fresh mint you’ll include. Garnish with extra mint.

Spiked Strawberry Mint Lemonade

Don’t Imbibe?

Make a mint syrup by heating up equal parts vegan white sugar and water in a small saucepan over medium heat until the sugar is dissolved. Add in the mint sprigs, take off the heat and leave until cool. Strain and store in the fridge. Try this is mint lemonade, coffee or tea, or hot chocolate.

Make a mint extract by combing 1 cup fresh mint with 1 1/2 cups vodka in a mason jar. Put in a dark place for 2 months, then strain. Use in baking or drinks just like you would store-bought mint extract.

Also, try my pineapple mint agua fresca, or this delightful slightly sour blackberry mint lemon switchel. If you have some fresh mint and lemon balm in your garden, this mint blueberry smoothie is a must-try too! All with no alcohol.

Fresh Mint Infused Vodka

Use the bounty of fresh mint in your garden to get ahead on holiday presents. This takes almost no effort and all your friends and family will be thrilled to get one!

Course Drinks

Cuisine American

Keyword Mint Infused Vodka

Prep Time 10 minutes

5 days

Total Time 20 minutes

Servings servings

Calories 71kcal

Author Kathy Hester

Ingredients

2 cups vodka
1 cup fresh mint leaves (any variety will work, I've used orange mint, chocolate mint, and peppermint)

Instructions

Add all ingredients to a mason jar with a tight lid and shake. Allow to steep in a dark place for 5 days to several weeks. Shake once a day.
Strain through a fine mesh strainer and put in the bottles you'd like to store or gift in.

Nutrition

The post Homemade Mint Vodka appeared first on Healthy Slow Cooking.

It’s Pumpkin Coffee Time! Vegan Pumpkin Spice Frozen Coffee

Mon, 30 Aug 2021 04:40:16 +0200

Did you know that the pumpkin spice syrup at Starbucks actually has dairy in it? So starbucks frozen pumpkin spice latte is NOT vegan. Last year they brought out a vegan version in Europe, but it didn’t make it to the US. That means if you want a pumpkin-spiced drink you can count on, making my Vegan Pumpkin Spice Frozen Coffee at home is your best bet.

Why Make Vegan Pumpkin Spice Frozen Coffee?

Everyone I know is in two separate pumpkin spice camps. Some, like me, are already dreaming of pumpkin spice everything. Then the other side wants to punch a wall everything they hear those words. I respect you which ever side you fall on.

Of course, you don’t have to drink a hot coffee to pack all those fall flavors in. Sometimes like now it’s a hot Indian summer instead of a sweater weather fall.

Today I have a recipe for a pumpkin spice frozen coffee so you can have your pumpkin spice and not break out into a sweat!

Is Starbucks Pumpkin Spice Syrup Vegan?

Oddly enough, the pumpkin spice syrup at Starbucks actually has dairy in it, so it is NOT vegan. Last year they brought out a vegan version in Europe, but it didn’t make it to the United States.

That means if you want a pumpkin-spiced drink you can count on, making it at home is your best bet.

So Many More Vegan Pumpkin Spice Recipes to Try!

The pumpkin spice season is just beginning and it comes in so many variations.

How Do I Make Homemade Cold Brew Coffee?

Homemade cold brew coffee is the easiest recipe you will ever make. Pour course ground coffee into a French Press or Mason Jar, fill with water and let sit 24 to 48 hours. Strain and store in your fridge.

You can get my full cold brewed coffee recipe here or watch this how to make cold brew in your French Press video.

Can you drink cold brew concentrate straight?

You can, but it’s not a good idea. It will be too strong for most people. Usually you dilute it with water or non dairy milk or your favorite vegan creamer, like my Coconut Oat Vanilla Nut Vegan Coffee Creamer or my Cashew Almond Vegan Creamer.

Just use the amount of concentrate that make the coffee just the way you like it.

How strong is cold brew concentrate?

It’s at least 2 times and up to 4 times the strength of regular brewed coffee. So if you like to drink yours plain, add some water to it first!

Do you have to dilute cold brew coffee?

I recommend that you always dilute cold brew concentrate. Another thing you can do if you are brewing homemade coffee concentrate is to use less coffee and more water when you cold brew.

Can I Make Homemade Pumpkin Puree?

It’s easy to make your own pumpkin puree. The best pumpkin to use is the smaller pie pumpkin. There’s more flesh and the smaller size will fit into your slow cooker or Instant Pot for the easiest and cheapest pumpkin puree you can make!

Get all the info you need to make your own pumpkin puree here.

What in Pumpkin Spice Frappuccino?

1/4 cup pumpkin puree, make it from scratch if you want
1/4 cupcold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
1/4 cup vegan creamer original flavor (or extra nondairy milk)
1 cup unsweetened nondairy milk
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
pinch cloves
pinch allspice
pinch nutmeg
Sweetener of your choice, to taste
1/8 teaspoon xanthan gum or 1 teaspoon pectin, do not leave out – it holds it together!
2 cups ice

how to make homemade frozen coffee

In a blender mix everything except for the sweetener, xanthin gum and ice.

Add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.

Add the ice. Depending on your blender you may have to add it ½ cup at a time. I have a really powerful one so I can blend it all in at once.

You can add more coconut milk if it’s too thick or you can add more ice if it’s too thick.

I Love Pumpkin Spice But I Hate Coffee!

If you are a coffee hater leave it out and enjoy a pumpkin pie shake or add some brewed pumpkin spice tea instead. You can also try this herbal pumpkin spice tea to keep it caffeine free.

Are Any Coffee Creamers vegan?

There are a variety of vegan coffee and tea creamers that are easy to get these days. That means you can go to your favorite grocery, Target, even Walmart to get your plant based coffee creamer.

You can find them made of soy, oats, almond, cashew, pea protein, coconut, combos, and more!

Vegan Pumpkin Spice Frozen Coffee

Yield: 1 serving

Prep Time: 10 minutes

Total Time: 10 minutes

Oddly enough, the pumpkin spice syrup at Starbucks actually has dairy in it, so it is NOT vegan. Last year they brought out a vegan version in Europe, but it didn’t make it to the United States.

That means if you want a pumpkin-spiced drink you can count on, making my Vegan Pumpkin Spice Frozen Coffee at home is your best bet.

Ingredients

1/4 cup pumpkin puree, make it from scratch if you want
1/4 cup 63ml cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
1/4 cup 63ml vegan creamer original flavor (or extra nondairy milk)
1 cup 250ml unsweetened nondairy milk
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
pinch cloves
pinch allspice
pinch nutmeg
Sweetener of choice, to taste (brown sugar, stevia, agave nectar, or maple syrup, etc. - I used 1 packet Nu-Stevia)
1/8 teaspoon xanthan gum or 1 teaspoon pectin or ground chia seeds, do not leave out - it holds it together!
2 to 3 cups ice

Instructions

In a blender mix everything except for the sweetener, xanthan gum and ice.
Taste and adjust sweetener as needed. Remember this is a concentrated flavor so it needs to be a little sweeter now to be just right later.
Add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.
Add the ice. Depending on your blender you may have to add it ½ cup at a time. I have a really powerful one so I can blend it all in at once.
You can add more coconut milk if it's too thick or you can add more ice if it's too thick.

Nutrition Information

Yield 1 Serving Size 1
Amount Per Serving Calories 332Total Fat 12gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 216mgCarbohydrates 52gFiber 3gSugar 20gProtein 11g

The post It’s Pumpkin Coffee Time! Vegan Pumpkin Spice Frozen Coffee appeared first on Healthy Slow Cooking.

Roasted Butternut Squash Burgers

Thu, 26 Aug 2021 00:39:50 +0200

These Roasted Butternut Squash Burgers are about as whole food plant based as you can get. They are just seasoned butternut squash slices and you can freeze the extras or cut them up and use them in salads.

This looks like a complete fastfood meal—but it’s so much healthier than those in typical drive-thrus.

Just so you know, this post is sponsored by Sabra.

Ingredients for butternut squash veggie burgers

You’ll make your squash “patties” first, and then fill them into buns!

For your burger patty

Butternut squash
Olive oil
Pepper, to taste
Smoked salt, to taste
Fresh rosemary or sage, to taste

For serving

Buns
Sabra Spread, garlic herb flavor

How to make roasted butternut squash burgers

Once all the ingredients are ready, all that it takes is some baking to get your squash burgers ready for serving!

Preheat your oven to 375 degrees. Place parchment paper on a large baking sheet.
Carefully cut off the neck of the squash, then remove the end with the stalk, and peel. You will reserve the bottom of the squash for other uses.
Slice the squash into rounds. Slice them about ¼ inch thick. You can make them thicker, but you may need to cook them longer.
Brush both sides of each squash round with oil and place on the baking sheet. Sprinkle the pepper, salt, and herbs on one side. Bake for 15 minutes.
Remove the tray from the oven and flip the squash pieces. Now sprinkle the pepper, salt, and herbs on one this side. Cook for 5 minutes longer, or until the middle of each piece is the same color in the middle as the edges. If they are underdone they will be darker orange in the middle.
Lightly toast your bun, slather on some Sabra spread, and add some fresh kale for a little crunch. Enjoy!

You can pair your squash burger with some potato fries to enjoy a full meal.

Do you have to peel a butternut squash before roasting?

You can peel it although you don’t have to if you’re slow-roasting the squash. The skin is edible anyway, so you can leave it there and it will turn softer as it bakes.

But with other cooking methods, you might want to peel off the skin. It’s challenging to do that, so I would microwave it first for 2-3 minutes. That makes the tough skin softer and therefore easier to remove.

How do you pick a good butternut squash?

Try to select a squash that has a longer neck, so you can get more slices out of the solid part of the butternut squash.

Go ahead and remove the seeds from the bottom, peel, and cube it. Then it’s ready to go in a vegan butternut squash okra gumbo, butternut squash and kale lo mein, or butternut squash frijoles.

These patties are simply squash pieces, roasted and seasoned with rosemary.

Is butternut squash good for you?

Butternut squash is an excellent source of essential vitamins, minerals, and disease-fighting antioxidants. This low-calorie, high-fiber winter squash is very filling and full of nutrition.

Plus it tastes awesome in both sweet and savory recipes. (You can try sprinkling it with cinnamon and roasting it to top your oatmeal with.)

Is butternut squash healthier than sweet potatoes?

Both are healthy, so I love having them in my menu plan. Squash and sweet potatoes are rich in vitamins and minerals, especially antioxidants like beta-carotene.

Sweet potatoes contain approximately twice the calories, carbohydrates, and sugar as butternut squash per serving. Having said that, sweet potatoes have a lot more fiber and protein.

Can I use plain salt instead of smoked salt in this recipe?

Yes, you can, but it won’t have the smokiness of smoked salt, which is one of the secrets why these squash burgers taste closer to typical flame-grilled patties. You can try adding some liquid smoke instead.

How is smoked salt made?

Smoked salt is made by literally smoking salt over a wood fire. Although the salt can be smoked through a hot or cold process, both offer a strong smokey aroma and flavor.

Remember, smoked salt doesn’t only add saltiness to a dish—it also gives your dish the smokiness and flavor characteristic of charred wood (like when you’re making a BBQ).

Here’s how smoked salt looks like. It adds a flame-grilled flavor to dishes, so it’s really nice with vegan burgers.

Are there other herbs and spices I can use instead of rosemary?

You can use sage, which has a pine-like flavor similar to rosemary. Thyme and marjoram work, too, although thyme is much milder.

What is fresh rosemary good for?

Fresh rosemary is great for stews and savory dishes. You may also sprinkle them over potatoes or grilled mock meat or roast them as you would when using dried rosemary.

Can you use rosemary straight from the plant?

Fresh rosemary is great to use in cooking, Just make sure to rinse it before using it.

Rosemary is often used to balance heavy flavors such as in burgers.

More recipes to try

There’s more to do with butternut squash, like this slow cooker butternut squash macaroni from my book, Vegan Slow Cooking for Two.

Also you can prep some butternut squash white bean spread for a Halloween party or a picnic day maybe. And speaking of picnic, you can bring in some citrus rosemary cookies!

Roasted Butternut Squash Burgers with Sabra Spread

Yield: 8 squash pieces

Prep Time: 15 minutes

Cook Time: 21 minutes

Additional Time: 5 minutes

Total Time: 41 minutes

These burgers are just roasted squash. Easy to make and delicious to eat!

Ingredients

1 medium butternut squash
1 to 2 tablespoons olive oil
pepper, to taste
smoked salt, to taste
minced fresh rosemary or sage, to taste

for serving:

buns
Sabra Spread, garlic herb flavor or hummus

Instructions

Preheat your oven to 375 degrees. Place parchment paper on a large baking sheet.
Carefully cut off the neck of the squash, then remove the end with the stalk, and peel. You will reserve the bottom of the squash for other uses.
Slice the squash into rounds. Slice them about ¼ inch thick. You can make them thicker, but you may need to cook them longer.
Brush both sides of each squash round with oil and place on the baking sheet. Sprinkle the pepper, salt, and herbs on one side. Bake for 15 minutes.
Remove the tray from the oven and flip the squash pieces. Now sprinkle the pepper, salt, and herbs on one side. Cook for 5 minutes longer, or until the middle of each piece is the same color as the edges. If they are underdone, they will be darker orange in the middle.
Lightly toast your bun, slather on some Sabra spread, and add some fresh kale for a little crunch. Enjoy!

Easy Sesame Cucumber Noodles

Wed, 18 Aug 2021 16:48:22 +0200

These Sesame Cucumber Noodles are part yummy Asian sauce and part spiralizer love. That adds up to the easiest lunch you can pull out of the fridge! Cucumber spaghetti is easy to make and you can spiralize them the night before.

This plate is full of sesame goodness!

What inspired this spiralized cucumber recipe?

Today I’m sharing my latest favorite lunch—Easy Sesame Cucumber Noodles. It’s kind of a PF Chang’s Copycat with spiralized cucumber instead of cut into chunks.

To me, that makes it seem more like a real meal and more filling. Of course, they discontinued the dish, but I still make this to satisfy my cravings.

This recipe is so easy, I can hardly call it a recipe. With that said, I’ve been eating it every day for lunch the past 2 weeks just because of its ease.

Can I use a different sauce on my cucumber pasta?

Yes, you can. I love a spicy peanut sauce on these, and a red curry coconut sauce would taste great too.

You could also switch the cucumber noodles up with zoodles if that’s what you have an abundance of.

Some cucumber noodles, freshly “spiralized”

How do I make cucumber noodles or cucumber spaghetti?

The easiest and quickest way is to use a spiralizer. It turns zucchini, yellow squash, butternut squash, and more into veggie “pasta.”

There are several types: the changeable blade model that has suction cups to hold it steady on the counter while you use it, a hand-held model that’s a little cheaper, and a variation of the first that uses gravity to make it easier to use.

What if I don’t have a spiralizer?

You can use a peeler to cut long narrow strips from the cucumber. It won’t look like pasta, but it will still have a good mouthfeel.

Where can I buy an inexpensive spiralizer?

First, keep an eye out at the Amazon Warehouse for a return. Those are usually dented boxes and the like, but you can often get cheap kitchen appliances that way. I’d go ahead and bookmark that link!

My second place to recommend is thrift stores. I’ve gotten one for most of my friends and have even upgraded my own a few times with second-hand store finds. I even got a couple that was new and never used!

Ingredients for Sesame Cucumber Noodles

Here’s a quick list of this yummy Asian dish:

English cucumber — 1 large, or about 2 large regular ones
Soy sauce or tamari —or use coconut aminos to make it soy-free and gluten-free
Rice vinegar
Toasted sesame oil — use tahini or just leave out to make no oil added
Toasted sesame seeds

How to make Sesame Cucumber Noodles

It’s easy! First, spiralize the cucumber and break the noodles into soba-sized lengths.

Mix the rest of the ingredients in a medium-sized mixing bowl. Toss the noodles in and mix. Plate up and sprinkle with sesame seeds.

Can’t wait to do a taste test on these cucumber noodles!

What do English cucumbers taste like?

English cucumber tastes milder and less bitter than regular cucumbers and the middles are often firmer too. While they’re often promoted as seedless, they do have seeds, only smaller so they’re easier to eat, too. They also do not need de-seeding, and even their skin is edible.

English cucumbers have unwaxed skin, so they’re typically sold with plastic wrapped around them. That means you can eat the peel if you’d like.

Can English cucumbers be frozen?

Many veggies retain their texture when blanched and then frozen, but not cucumber. Cucumbers, when blanched and stored conventionally, do not freeze well.

Turn your English cucumbers into healthy veggie noodles!

Can you substitute soy sauce for tamari?

In many cases, yes. It’s highly likely that the tamari you’re seeing in some recipes is there because the recipe is gluten-free. (Most soy sauce varieties have gluten in them, that’s why).

So, you may sub the tamari in the recipe for soy sauce, and vice versa, using a 1:1 ratio—but not always. In some recipes, using too much soy sauce can be overpowering, as it tends to have more salt.

Tamari, on the other hand, has a richer and deeper soy flavor. But then again it can depend largely on what brand you’re using.

Does tamari taste like soy sauce?

Tamari is 100% soy and wheat-free, so it tastes like a mellow, less salty, and more nuanced soy sauce. Traditional soy sauce contains wheat, which gives it a harsh, almost vinegar-like flavor that you don’t get from tamari.

Tamari is actually a Japanese sauce made from fermented soybeans, so no wonder you see it in many Asian dishes.

Is white vinegar and rice vinegar the same?

Quick answer: no. White vinegar and rice vinegar may look similar, especially in their color, but they taste completely different.

White vinegar is sour, sharp, and harsh, while rice vinegar is actually sweeter and more delicate. White vinegar is super aggressive and acidic—you can even use it in cleaning out some household stuff.

Is rice vinegar the same as apple cider vinegar?

No, they come from two different sources—you might have noticed how their names give it away!

Despite the difference, you may substitute one for the other in many recipes, such as sushi rice and marinades. It’s just that apple cider vinegar is a little stronger and cloudier than rice vinegar. At least it’s still on the milder side.

Rice vinegar is made from fermented rice. It’s also a staple in many Asian dishes, such as sushi rice and pickled veggies.

Which is better: sesame oil or toasted sesame oil?

They’re both great! It’s just that they serve different purposes. Toasted sesame oil comes from roasted sesame seeds. It would be more flavorful, but that makes it better for finishing than cooking.

You can use either in this recipe or leave it out entirely to make it oil-free.

More recipes to try

There’s a lot more to do with cucumbers! You can have some quick pickle with cucumber and onions for nice side tofu dishes in the summer.

Also, when you’re in the mood for cocktails, mocktails, and other refreshments, you could add some kale cucumber cups from Vegan Finger Foods for your finger food party.

Super Easy Sesame Cucumber Noodles - PF Chang's Copycat

Yield: 1 serving

Prep Time: 30 minutes

Total Time: 30 minutes

This is a great summer lunch or dinner. I've been eating it almost every day with some baked tofu straight from the fridge on the side. You can make this a day or two ahead of time to make the heat even a bit easier.

Ingredients

1 large English cucumber or about 2 large regular ones
2 tablespoons soy sauce or tamari (or use coconut aminos to make it soy-free and gluten-free)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil, or use tahini to make no oil added
2 teaspoons toasted sesame seeds

Instructions

Spiralize the cucumber. Break the noodles into soba-sized lengths.
Mix the rest of the ingredients in a medium-sized mixing bowl. Toss the noodles in and mix. Plate up and sprinkle with sesame seeds.

DIY Body Powder

Thu, 05 Aug 2021 04:18:34 +0200

Need a last-minute holiday or birthday gift? Make the best DIY Body Powder you’ve ever seen with things you already have in your house. This talc-free formula uses ingredients are cornstarch or arrowroot, and baking soda. You can leave it unscented, add essential oils, even use vanilla or peppermint extract!

Never be caught without a gift again!

We have a shelf in the closet for cool things we find all year to give as presents, but we never seem to have quite enough.

I hate to go out shopping at the last minute, so usually, I make a few cool presents ahead of the holidays instead.

Luckily, everyone always appreciates a gift made from the heart and this homemade body powder can be made in a couple of minutes with ingredients that are probably in your pantry!

What is the purpose of body powder?

If you calm, cool, and collected – oh wait, that might have been a commercial I grew up with – lol. But body powder does help prevent rashes in adults or babies.

It keeps you dry in a humid days by absorbing excess moisture, and protects those delicate inner thighs.

If I don’t have body powder available, what can I use?

That’s what this post is all about! Break out the cornstarch, baking powder, and if you have some peppermint baking extract or peppermint oil, you can even make your cornstarch body powder scented too.

It’s so much cheaper than buying fancy powder and you will never run out again after you learn to make diy baby powder.

In a pinch I’ve used plan cornstarch, arrowroot, or even tapioca starch as is. But you can dress it up a little for gifting.

Can I use baking soda as a body powder?

You might be using baking soda to deodorize your fridge in addition to baking some banana bread (another great gift btw). It can be used as an alternative to baby powder, but it’s not as smooth as the other options listed above, so use it alone only if there’s not other option.

What ingredients so I have to have to make this homemade body powder recipe?

You just need simple ingredients that you may already have in your kitchen like corn starch, baking soda, and maybe some peppermint baking extract or you can grab an essential oil from the bathroom cabinet.

We are using natural ingredients, but make sure you don’t have an allergy to any of them. And because you are making this yourself you can switch things out as needed.

For example if you are allergic to corn, use arrowroot or tapioca starch in place of the cornstarch.

What is arrowroot powder?

It is commonly referred to as flour or starch. Arrowroot powder is a powerful thickening agent, especially when adding texture and structure as you cook and bake delicious treats.

Natural body powder recipe

Cornstarch, arrowroot powder, or tapioca starch
Baking soda
Essential oils (optional)

How do you make diy baby powder with essential oils?

It’s so easy to make. You add 2 cups of cornstarch or arrowroot powder as the base. Either one adds a silky texture which will make your skin feel amazing.

Next, add 1/2 cup of baking soda to act as a natural deodorant.

Lastly, add in the essential oils a few drops at a time until it’s a strong as you like it. I added in mint and eucalyptus because it’s a great unisex combo.

Mix well, then fill your jars.

What should I use for jars?

I got a set of glass spice jars that have the shaker lids and I have some Amazon choices for you – some even come with a funnel to make it easier to fill with your scented body powder.

Another great and inexpensive idea is to get large salt shakers from the thrift store. They are beautiful and already have holes in them.

How can I decorate DIY Body Powder for gifts?

You can add ribbons, stickers, or other decorations to dress them up more. Additionally, you can put them in small boxes and print out cutesy short messages from the heart.

Other DIY gift ideas you can find in your kitchen

Including variations on the natural powder recipe.

First, let’s not overlook the obvious you can use this great powder on all parts of your body. You can use tea tree oil to help treat foot issues, instead of store-bought foot powders. It’s just as good as gold bond for personal care.

You can also use this blend as a dry shampoo if you have lighter colored hair. For dark hair use 1/2 cocoa powder mixed with 1/2 arrowroot powder instead!

The only use I would not use this as is a face powder. While it would help with excess oil, the lighter color will look odd and some essential oils are too harsh for that sensitive skin area.

Vanilla Mint Vodka

Green Earth Orbs

DIY Vanilla Brandy

Lavender Syrup with Coconut Sugar

Gluten Free Vegan Teff Brownies

Vanilla Gluten-free Vegan Pizzelles

Pumpkin Puppy Cookies – for your best friend or your friend’s best friend 😉

Homemade Banana Flax Vegan Dog Biscuits

Last-Minute Holiday Gift: DIY Body Powder

Yield: 3 ½ cups

Prep Time: 5 minutes

Total Time: 5 minutes

Look no further than your pantry to make the easiest present ever - body powder! Add in some essential oils and/or baking extracts and you can make any scent that you want.

It's great for holidays, birthdays, and you can even make unscented baby powder for a perfect new mother gift!

Ingredients

3 cups arrowroot or cornstarch
1/2 cup baking soda
1 teaspoon peppermint extract, optional
3/4 teaspoon eucalyptus essential oil or other essential oil, optional

Instructions

Mix everything but the essential oils or baking extract together.
Add essential oils or baking extracts little by little until it's the strength and blend you want - or follow the recipe as is.
Put into gift bottles.

Vegan Banana Pudding with Homemade Vanilla Pudding Recipe

Sat, 24 Jul 2021 05:41:53 +0200

All it takes is a few ingredients swaps to make this vegan banana pudding. This southern dessert is still made the traditional way. It’s easy to make and I even have a shortcut you can use if you don’t have time to make your own homemade vegan vanilla pudding. This is one of my most requested vegan recipes.

My recipe is very similar to a traditional southern banana pudding recipe. There’s a thick vanilla custard base, layers of vanilla wafers, and of course, cut up ripe regular bananas.

After you assemble the layers it chills in the fridge for at least 1 hour. That turns the cookies into something that almost resembles a thin sponge cake once they have soaked up the moisture from the vegan pudding.

Be sure to scroll down to the bottom of this post for the full recipe card.

I don’t have time to make homemade pudding – do you have a shortcut?

There is a little bit of planning involved if you make your vanilla pudding from scratch. You’ll need to cook your pudding and cool it before you assemble your dessert. However, there is another quicker alternative – just use vanilla vegan yogurt in place of homemade pudding.

The yogurt gives it a tangier flavor that’s not your typical banana pudding, but considering it takes zero work, it’s perfect for a last minute dessert. Make your own Instant Pot soy yogurt with this recipe.

Just make sure to let the completed dessert chill for at least an hour or two to overnight, so that all the layers meld and the cookies soften. That’s really the magic of this delicious dessert!

Isn’t all cornstarch GMO?

You can’t find organic cornstarch everywhere but you can always get it on Amazon or in your local Whole Foods store or coop. Part of being labeled organic means that it can’t be genetically modified.

What sugars are vegan?

Much white sugar is purified with bone char, making it not vegan. But you can find white sugar labeled vegan now that’s made with sugar cane and beets. Aldi’s even has a vegan sugar you can get now.

But if you live in an area where you can’t find any vegan white sugar you could make this with coconut sugar or brown sugar.

Can I makes this refined sugar free?

You could make this with maple syrup or agave nectar, but you might have to cook the pudding longer for it to thicken up if you swap a liquid sweetener for the cane sugar called for in the recipe.

What vegan milks can I make pudding with?

You can make this with any vegan nondairy milk because the corn starch is what thickens it into pudding. I love it with soy milk, but oat milk, almond milk, even coconut milk can be used.

Vegan banana pudding recipe ingredients

I don’t know about you, but I grew up with instant pudding mixes bought at the store, which. made me think that making pudding was hard. But it’s not!

If you are making this in the summer I would recommend making the pudding in the evening or early morning when it’s cooler.

3 tablespoon of organic corn starch mixed with 1/2 cup non-dairy milk – you can use different milks like oat, soy, almond, or even homemade cashew milk

2 1/2 cups non-dairy milk – you can use any kind, but if you use one that is sweetened adjust the sugar down to taste
1/2 cup vegan white sugar or your favorite sweetener to taste – note that vegan sugar works best as it dissolves well and helps thicken the pudding
2 teaspoons vanilla extract – you can vary this to create other puddings. Try rosewater and vanilla together or use almond extract

In addition to the vanilla pudding ingredients, you’ll need these to assemble your completed creamy banana pudding:

3 cups, (about 1 box), vegan vanilla wafers – be sure to check carefully for egg or dairy ingredients. I have links in this post to vegan vanilla cookies and gluten-free vanilla wafers
4 fresh bananas – if they aren’t ripe they won’t have that good banana flavor and will be less sweet.

How to make vegan banana pudding

Gather your basic ingredients before you begin. Then make your vegan vanilla pudding by whisking cornstarch into your vegan milk and then adding vanilla, more milk, and the sweetener. It’s amazing that such simple ingredients can make such a wonderful dessert.

Whisk the cornstarch into a measuring cup with ½ cup nondairy milk until smooth.

Add the mixture to a medium saucepan and heat over medium heat. Add the 2½ cups nondairy milk, sugar and vanilla. Whisk frequently (every 3 to 5 minutes).

Once the mixture almost comes to a boil (about 10 minutes), lower the heat to medium low and cook until thick – whisking every few minutes so the mixture does not separate.

You will know the mixture is thick enough when it sticks to a wooden spoon instead of running right off. At this point it will not be as thick as pudding, but more of a thick vanilla sauce. It will thicken more as it cools.

Once thick, set the pan aside to let the mixture cool, if it’s very hot you can do this in the fridge. While the pudding cools, gather what you need to assemble your banana pudding.

Get out a dish and layer the bottom and sides with vegan vanilla wafers.

Spread a layer of pudding base and top with fresh ripe banana slices and repeat until all the pudding is used.

You can save any broken wafers to crumble on the very top or you can use the whole ones if you have enough.

Cover and chill in the fridge for at least 1 hour and as long as 12 hours. You can serve topped with vegan whipped cream or enjoy it as is.

How should I serve and garnish it?

You can make this extra fancy by building your dessert in a glass trifle dish, but a traditional banana pudding is usually served in a simple baking dish, and you can even just use a large bowl. in a pinch I like to make mine in individual servings. That way

Whipped coconut cream makes this an extra special treat, though you can top it with a simple sprinkle of cinnamon. You can also use a vegan version of Cool Whip, like So Delicious CocoWhip or TruWhip. The Cool Whip you grew up with has dairy in it, so it’s not an option for vegans.

How do I store southern banana pudding?

Keep it in the fridge for up to 5 days and make sure that you store covered with plastic wrap or the lid for your dish(es).

More dessert recipes to try

Vegan Banana Pudding with Homemade Vanilla Pudding

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Inactive Time: 1 hour

Total Time: 1 hour 15 minutes

It's easier than you think to make the most popular Southern dessert and this banana pudding is plant based and vegan too.

Ingredients

For the vegan vanilla pudding

3 tablespoons cornstarch + 1/2 cup nondairy milk
2 1/2 cups non dairy milk
1/2 cup vegan sugar
2 teaspoons vanilla extract

To assemble the dish

3 cups, (about 1 box), vegan vanilla wafers
4 ripe bananas

Instructions

Whisk the cornstarch into a unheated sauce pan with ½ cup nondairy milk until smooth.
Now take the saucepan and heat over medium heat. Add the 2½ cups nondairy milk, sugar and vanilla. Whisk frequently (every 3 to 5 minutes).
Once the mixture almost comes to a boil (about 10 minutes), lower the heat to medium low and cook until thick – whisking every few minutes so the mixture does not separate.
You will know the mixture is thick enough when it sticks to a wooden spoon instead of running right off. At this point it will not be as thick as pudding, but more of a thick vanilla sauce. It will thicken more as it cools.
Once thick, set the pan aside to let the mixture cool. You can cook in the fridge if you like.
Get out a dish that has a cover and layer the bottom and sides with vanilla wafers.
Spread a layer of vanilla pudding and top with banana slices and repeat until all the pudding is used.
You can save any broken wafers to crumble on the very top or use whole cookies if you have enough.
Cover and chill in the fridge for at least 1 hour and as long as 12 hours. You can serve topped with vegan whipped cream or enjoy it as is.

Notes

If you want, you can enjoy the vanilla pudding by itself. In fact, you can vary the extract to make all kinds of flavors like rose water, almond, orange, and many more.

Cashew Almond Vegan Creamer for Tea

Wed, 07 Jul 2021 09:18:42 +0200

Do you love milky tea or your coffee light? My Cashew Almond Vegan Creamer is just what you need to create a plant-based version. It’s thick and creamy, but best of all it’s easy to make!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeAndMyTea #CollectiveBias

This cuppa needs some vegan creamer love. And love’s about to pour!

A cup of perfectly brewed tea is my favorite way to take some time out just for me. I tend to over-schedule myself, but once I take even 10 minutes to sit down to drink a little tea I’m relaxed and recharged.

For me, a cuppa is not complete without some vegan creamer. I like my Earl Grey mine extra milky.

Do you take your tea with Vegan Creamer?

In my opinion, hot tea needs a thick, rich creamer to elevate it to the perfect drink. Today, I have a super-easy cashew almond vegan creamer recipe for you.

I made this vegan creamer kinda plain so it would let the flavors of your favorite tea shine through. My go-to tea is Earl Grey, but I love spiced tea too.

I want you to think of the recipe as a base. It’s a plain unsweetened creamer that can be hard to find at a store.

But you can sweeten it, add your favorite extract flavors, or even blend in some dates to make it fancier for plain coffee or tea.

There, there, I’ve mixed it in, and my, my, it tastes fantastic!

What inspired me to make this Cashew Almond Vegan Creamer

We had a traditional hot tea drink with cinnamon and orange that I grew up on in Winston-Salem. I love that Bigelow‘s Constant Comment reminds me of that same childhood Christmas tea. It has a bright orange flavor that is perfect with its spice blend.

Many of you will be visiting friends and relatives for the holidays. One of the things I love about Bigelow Tea is you can find it everywhere. While I was traveling back from Charleston this weekend I was able to grab some at a Walmart in the middle of nowhere.

There’s no excuse to miss out on a relaxing cup of tea wherever you are. Plus while you are at the store you can pick up some nuts to make this creamer!

So it all started with these cashews and almonds.

How do you make vegan creamer?

I used half cashews and half almonds in my creamer, but you can use just one or the other. I love the richness that cashews add.

Be sure to always buy broken pieces of cashews or other expensive nuts whenever you can. They are so much cheaper.

Then you will soak the almonds and cashews overnight, blend, and strain.

Those cashews and almonds—now blended!

Do you strain homemade vegan creamer with a nut milk bag or a fine-mesh strainer?

Once the ingredients are blended you’ll strain them through a nut milk bag or fine mesh strainer. I like to use a fine-mesh strainer, but you can use a nut milk bag.

There will be a ton of pulp leftover. Instead of throwing it away, I like to toss it in the batter when I’m making dog cookies.

You can also dry it in the dehydrator to use later or to grind into flour.

Now that’s a creamy-looking creamer!

What is the best time to eat almonds?

Eating almonds on an empty tummy may help you absorb its nutrients faster, so people believe it’s best to eat them during breakfast when you literally “break” your “fast.” But you can eat them any time (like I do).

How should almonds be eaten?

Not really a should, but you can eat almonds as a snack, whether raw or toasted, or you can add them to smoothies or desserts.

Almond nuts come in sliced, flaked, and slivered forms, so there are plenty of ways to use them in recipes. There’s also almond flour, almond oil, almond butter, and almond milk.

Some almonds I’d keep for later

Do soaked cashews go bad?

Yes, so use them right away. If you can’t, you can store your soaked cashews in the fridge so they’ll last for up to 2 days.

You can use your nose to see if they have gone off. Rancid nuts smell like oils that have turned.

What are the benefits of cashews?

Cashews are low in sugar and high in fiber, heart-healthy lipids, and protein. They also contain copper, magnesium, and manganese, all of which are necessary for energy production, brain function, immunity, and bone health.

Can you eat raw cashews?

Commercially “raw” cashews have actually been steamed or roasted once to remove toxic oil residue. So yep, I do take a bite of some of these “raw cashews” sometimes, just before I blend them in or use them in recipes.

Cashews that are “truly raw” are technically still enclosed in their shells, which you cannot eat.

These cashew pieces are so much cheaper than whole ones.

Can I add creamer to tea?

Well, yes, that’s basically what we’re doing here. Vegan creamers with all sorts of flavors and new textures can add more interest to your tea time. While not all teas blend well with coffee creamer, most black teas do.

What is the best creamer for tea?

When it comes to taste and texture, “best” would be subjective. I do love my cashew almond vegan creamer, but soy milk creamer is another popular non-dairy option. It has a creamy consistency but is not as sweet as almond milk.

Tea is a little on the acidic side, so cold soy milk creamer will curdle when added to hot tea; you need to warm the soy creamer first.

How long can creamer sit out?

If you’ve left your liquid creamer out for more than 3 hours, it’s likely spoiled already, so discard it.

To keep your homemade creamer for longer, store it in the fridge at 40°F.

That cloud bursts with nutty flavor!

What ingredients do I use to make Cashew Almond Vegan Creamer?

Now, this really is a short and straightforward list:

Almonds
Cashews
Water

How to make Cashew Almond Vegan Creamer

First soak the almonds, cashews, and water in your blender for 8 to 12 hours. Then, blend until smooth and strain through a fine-mesh strainer or nut milk bag.

Now you have a base creamer for all your favorite drinks!

More vegan creamer recipes to try

Tea time is an essential part of the day for many of us, so having plenty of plant-based creamer options would come in handy.

Next time you sit down for chai or coffee, try pouring in some Slow Cooker Pumpkin Spice Cashew Creamer to make your drink more interesting (it doesn’t have pumpkin, just pumpkin spice).

You could also make a Coconut Oat Vanilla Nut Vegan Coffee Creamer beforehand, or a Vegan Slow Cooker Date-Sweetened Apple Spice Creamer if you enjoy cinnamon.

But you may love all sorts of Starbucks-like drinks, so I’ll leave these 5 Coffeehouse Slow Cooker Recipes to you, too. Enjoy!

Cashew Almond Vegan Creamer

Yield: 16 (2 tablespoon) servings

Prep Time: 8 hours 20 minutes

Total Time: 8 hours 20 minutes

This is a basic vegan creamer that you can customize to your heart's desire. Sweeten it or not, add vanilla extract or even soak some dates with the nuts and make a caramel flavored creamer that's amazing in chai!

Ingredients

1/2 cup almonds
1/2 cup cashew pieces
1 1/2 cups water

Instructions

Soak the almonds, cashews, and water in your blender for 8 to 12 hours.
Blend until smooth and strain through a fine mesh strainer or nut milk bag. Now you have a base creamer for all your favorite drinks!

Jackfruit Vegan Crab Dip

Mon, 05 Jul 2021 23:19:19 +0200

Missing seafood dishes since you went vegan? This Vegan Crab Dip has no crab, but uses jackfruit in it place. It’s a perfect texture and the Old Bay seasoning bring the flavor.

Vegan Crab Dip ready for serving (Photo by Kelly Allison Photography)

Why I made this Vegan Crab Dip

I’ve been getting more obsessed with jackfruit lately and have been using it in recipes that call for shredded chicken like veganizing this slow cooker Tom Kha Gai Soup. But I hadn’t thought about using it in place of crab until I saw Linda and Alex’s recipe. It’s a brilliant idea!

Anyway, I think you would want this jackfruit crab dip along with some Air Fryer Bow Tie Pasta Chips – just leave out the Italian herbs, or just lightly steamed veggies to scoop up the dip.

If you’re having a cocktail party you could also add in some Air Fryer Sesame, Ginger, and Garlic Edamame to munch on. But you can find some other dips to add to your spread from this vegan appetizer roundup.

The book where I got this recipe from (Photo by Kelly Allison Photography)

Why is jackfruit a superfood?

Jackfruit is loaded with vitamins and minerals. It has lots of vitamin A that helps with vision and vitamin C that boosts your immune system, helping you get protection from infections.

Jackfruit is also considered a superfood in the sense that it’s a great meat substitute—it has this meaty, juicy texture!

Can jackfruit be frozen?

Yes! You can freeze your jackfruit for future uses, such as making sorbet. If you store jackfruit in the fridge, it will keep for about a week. But when you freeze it, it will keep for up to a month.

I love jackfruit!

What does Dijon mustard taste like?

Dijon mustard has an acidic, tangy, and tart flavor with a hint of spice. Many of today’s commercial recipes are less acidic, and this makes you taste more of the mustard seeds.

What is Dijon mustard used for?

Dijon mustard goes great in sandwiches, dips, and salad dressings. It pairs beautifully with potatoes, especially when you make mashed potatoes or potato salad. You can flavor up your basic veganized cheese dishes like mac and cheese or a grilled cheese sandwich with Dijon mustard.

Dijon mustard adds a tangy flavor to dishes.

Is Old Bay seasoning the same as Cajun?

Old Bay seasoning and Cajun seasoning are different. They’re both American spice blends iconic to their respective regions. Old Bay seasoning is from Maryland, while Cajun seasoning is more likely from Louisiana.

Both are tasty and have some ingredients in common (that’s maybe why some people get confused), yet their intended effects on food taste are quite different.

What does Old Bay seasoning taste like?

Old Bay tastes like a combo of spices, like a mix of sweet, salty, and spicy, with a hint of mustard or mace. That’s because Old Bay seasoning contains celery salt (a mix of celery seed and salt), red and black pepper, and paprika.

Does Old Bay get old?

Most spices are shelf-stable, so they last really long, only that over time their flavors would wane. Whole spices generally stay fresh for around four years. Meanwhile, ground spices would stay good for three to four years.

If you’ve made some homemade Old Bay seasoning mix, you can store it for up to a year in an airtight container.

Old Bay that’s not old. 🙂

Can you use regular paprika instead of sweet paprika?

Yup, you can just use the plain ol’ spicy variety, but it doesn’t have the sweeter flavor in the sweet “Hungarian” paprika, which helps calm the heat down.

There’s also the Spanish smoked paprika variant, which adds a deep smokey flavor to dishes.

Is ground paprika good for you?

Paprika is a vibrant spice made from crushed peppers. It contains vitamin A, capsaicin, and antioxidants, which are known to provide excellent health benefits. These may help fight inflammation and improve cholesterol levels, eye health, and blood sugar levels.

How do you know when Paprika goes bad?

My general rule for most ground spices is that when it’s 3 to 4 years old already and its aroma, color, or taste has already muted, I’d toss it.

One important note: If stored in the fridge, red spices such as cayenne or paprika will last longer.

Paprika makes dips and sauces red and gives them a little kick!

What ingredients do I need to make a Vegan Crab Dip?

Cashews make this vegan dip super creamy, while jackfruit provides the crab meat substitute. To make this dip burst with flavors, make sure to complete the list of ingredients below.

Raw cashews, soaked in water overnight
Garlic clove
Unsweetened cashew milk or other vegan milk
Lemon juice
Dijon mustard
Old Bay seasoning
Ground sea salt
Ground paprika
Onion powder
Young jackfruit packed in water, or fresh jackfruit

How to Make a Vegan Crab Dip

You can make your jackfruit “crab” dip in just 5 easy steps!

Drain and rinse the cashews and put them into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika, and onion powder.
Blend for approximately 2 minutes (scrape the sides frequently), or until it’s smooth and velvety. You shouldn’t see or taste pieces of solid nuts.
Scrape the cashew mixture into a medium bowl.
Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put it in the bowl with the cashew mixture.
Gently fold until fully combined. Serve with crackers, toast, or sliced vegetables.

More recipes to try

Who doesn’t love dips and cheeses, especially when they’re vegan? Check out this Vegan Pasta Cheese and have it handy every time you’re having a rather lazy day in the kitchen.

For more BBQ and picnic-inspired days, you can get creative and make a Vegan 7-Layer Dip like this. Yes, it really has 7 layers!

Can’t get enough of jackfruit? Then make sure to try this Indian Spiced Chili recipe that I got from Joni Newman. It uses both pumpkin and jackfruit and is a perfect dish to spice up your winter.

Vegan Crab Dip Made with Jackfruit

Yield: 10 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Here's what Linda & Alex have to say about their recipe: Crab dip is one of our favorite party dips. It’s so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies. Our vegan version is every bit as good as the conventional version. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning, and the other spices are spot on. In case you’re not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom, and more. It’s what gives most crab cakes their flavor, and it’s what brings this crab dip to life. To get the texture and mouthfeel of crab, we used shredded jackfruit, and the creaminess of mayonnaise comes from cashews. It’s the ultimate party food. Bring this and your appetite to your next get-together. You and your friends are going to love it! Serve with crackers, toasted sliced bread, or corn chips.

Ingredients

2 cups 300 g raw cashews, soaked in 2 cups (480 ml) water overnight
1 large clove garlic
1/4 cup 60 ml unsweetened cashew milk or other vegan milk
2 tbsp 30 ml lemon juice
2 tbsp 30 ml Dijon mustard
1/2 tsp Old Bay seasoning
1/2 tsp ground sea salt
1/4 tsp ground paprika
1/8 tsp onion powder
1 can young jackfruit packed in water, 14-oz [400-g] can, or 1 1/2 cups (400 g) fresh jackfruit

Instructions

Drain and rinse the cashews and put them into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika, and onion powder.
Blend for approximately 2 minutes (scrape the sides frequently), or until it’s smooth and velvety. You shouldn’t see or taste pieces of solid nuts.
Scrape the cashew mixture into a medium bowl.
Drain and rinse the jackfruit well. Shred the jackfruit with a fork or a food processor and put it in the bowl with the cashew mixture.
Gently fold until fully combined. Serve with crackers, toast, or sliced vegetables.

Notes

Reprinted with permission from Great Vegan BBQ Without a Grill by Linda & Alex Meyer, Page Street Publishing Co. 2018. Photo Credit: Kelly Allison Photography.

Vegan Instant Pot Brazilian Potato Salad

Mon, 05 Jul 2021 22:32:44 +0200

Potato salad is a southern summer tradition, but I was shocked to see how close Brazilian Potato Salad is to the version I grew up with. This one is speckled with peas, carrots, and corn, with some vegan eggy flavors too.

Vegan Brazilian food has never been this good!

I had some real research to do when the Idaho Potato Commission asked me to create a recipe for Brazilian Potato Salad. I hadn’t ever had it, but the more I read, the more familiar it seemed. This post is sponsored by the Idaho Potato Commission because potatoes are delicious!

It’s a lot like American potato salad because it’s mayo-based and egga but also includes olives and veggies. Of course today I’m going to make a vegan version of it!

How to veganize potato salad recipes that call for eggs

First off regular mayo contains eggs, while vegan mayos does not. But how can you get that eggy flavor without eggs?

The secret is to add some Kala namak, an Indian salt that has a high sulfur content that makes food taste like eggs.

It seems to have less sodium than table salt because i can add more to make it the egg flavor more prominent without over salting the dish.

Can I make this recipe without an electric pressure cooker?

The potatoes and veggies are cooked in an Instant Pot if you have one. If not, you can easily cook them on the stove. But you may be one of the thousands of people who bought one on sale at the Amazon Prime sale.

This Brazilian potato salad is deliciously vegan!

How do you know when Idaho potatoes are bad?

Here are some of the signs your uncooked potatoes have gone bad: dark stains on the skin, a soft or mushy texture, and a terrible odor.

Meanwhile, cooked potatoes may have visible mold or a strong odor, but they can also start spoiling without noticeable signs. So, it’s best to eat cooked potatoes within 4 days of cooking.

What is so special about Idaho potatoes?

Idaho’s rich soil, clear and clean water, pure air, and climate all combine to produce potatoes that are superior to those grown anywhere else.

Generally, potatoes appear to grow better in light soils, such as volcanic ash, which contains lots of trace minerals that help grow the best potatoes.

Are potatoes healthy?

Yes! One Idaho potato contains about 110 calories, 26 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, and 3 grams of protein.

They’re also cholesterol- and fat-free, with lots of fiber and potassium, delivering 18% of the daily amount you need. Not to mention that they are the perfect base for a starch-heavy plant-based diet.

These Idaho potatoes are just the best!

Are green peas good for you?

Peas are an excellent source of vitamins C and E, zinc, and other antioxidants that help your immune system stay strong. Other nutrients, including vitamins A and B, may help reduce inflammation and the risk of developing chronic illnesses such as diabetes, arthritis, and heart disease.

When are green peas in season?

Typically in April or May! Peas are spring veggies and are delicious in anything from pasta to drinks (like cocktails). Anyway, you can always get frozen peas instead to have a taste of spring even during the winter months.

Green peas give your potato salad a nice crunch.

Can dogs eat corn kernels?

Corn kernels are safe and okay with dogs. Even cats love them! Just watch puppies or smaller dogs closely so they won’t choke on kernels.

Tip: Feed only the kernels, not the cob. If your dog eats a portion of the cob, it may have an intestinal obstruction, which can result in digestive problems.

Corn kernels and Idaho potatoes go so well together in a Brazilian potato salad.

Is vegan mayo healthier than regular mayo?

Vegan mayo is generally healthier than mayo made with dairy and eggs, as it has fewer saturated fats. Some brands like Vegenaise are cholesterol-free and preservative-free!

Of course, like all other things, just keep in mind to use vegan mayonnaise in moderation and as part of a balanced diet.

Does vegan mayo taste good?

I haven’t tried every brand out there yet, but Vegenaise has a delightfully smooth and airy texture that’s much less goopy than store-bought mayo.

Surprisingly, many vegan mayos tastes even better than egg-based mayos. Also, it contains less saturated fat and cholesterol, so that’s a bonus too.

Vegenaise tastes amazing in dips and sauces.

Is Kala namak good for health?

Kala namak, also known as “Himalayan black salt” or simply, “black salt,” contains antioxidants and has low sodium content.

Plus, it has lots of vital minerals such as iron, magnesium, and calcium, all of which are necessary for maintaining a healthy body.

How do I use black salt?

Both Indian and Asian cuisines use black salt to enhance flavor. Kala namak is an Indian condiment that you can use in many dishes, including pickles, salads, chutneys, and fruit salads.

In vegan food, we use it to bring that sulfur flavor where eggs would be used in a traditional recipe. It also has a characteristic earthy flavor, so you can use it as a finishing salt on dishes.

I use it in my slow cooker tofu scrambles, vegan tofu “egg” salad, and even homemade vegan mayo to give it an eggy flavor. It’s always in my toolbox!

Here’s a jar of mineral-rich Kala namak.

What are the ingredients for this Vegan Brazilian Potato Salad?

The first list of ingredients go into your Instant Pot, while the rest boost the flavors of this salad. (Note: you can cook them on your stove instead.)

Instant Pot Ingredients

Idaho® potatoes, cut into bite-sized pieces
Water
Carrots
Green peas, fresh or frozen
Corn kernels, fresh or frozen

Dressing Ingredients

Vegan mayo – homemade or store-bought
Black or green olives, minced
Kala namak, to taste (or regular salt)
Ground black pepper

How to Make a Vegan Brazilian Potato Salad

Here’s how to make it quick inside your Instant Pot.

Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes.
Manually release the pressure and remove the lid. Add the peas and corn, replace the lid and cook on manual, low pressure, for 0 minutes. Yes, I really mean zero minutes.
Once it’s done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually.
Pour everything into a colander and rinse with cold water to stop the cooking. Set aside.
Mixing the dressing ingredients together in a measuring cup or small bowl
In a large mixing bowl, add the cooled vegetables and the dressing, then mix well.
You can serve it as is or chill for an hour.

More potato recipes to try

If you love potatoes like me, be sure to check out my other potato salad recipes: Instant Pot Rainbow Panzanella Salad and Instant Pot Indian Potato Salad.

Looking for more of meal? My curried vegetable stuffed potato is the perfect meal and so are my potato burgers.

Instant Pot (or Not*) Vegan Brazilian Potato Salad with Idaho® Potatoes

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Brazilian potato salad has a mayo-based dressing and hard-boiled eggs just like American potato salad. Since this is a vegan recipe we’re using a special salt that tastes like eggs instead of real eggs—it’s called kala namak and you can find it online or at Indian groceries. And it’s a bonus that this salad is chock full of veggies!

Ingredients

Instant Pot Ingredients:

4 cups Idaho® potatoes, cut into bite-sized pieces
2 cups water
1 1/2 cup diced carrots
1 cup green peas, fresh or thawed frozen
1 cup corn kernels, fresh or thawed frozen

Dressing Ingredients:

1/4 cup plus 1 tablespoon vegan mayo
10 black or green olives, minced
1/2 to 1 teaspoon kala namak, to taste (or 1/2 teaspoon regular salt)
1/2 teaspoon ground black pepper

Instructions

Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes.
Manually release the pressure and remove the lid. Add the peas and corn, replace the lid and cook on manual, low pressure, for 0 minutes. Yes, I really mean zero minutes.
Once it's done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually.
Pour everything into a colander and rinse with cold water to stop the cooking. Set aside.
Mixing the dressing ingredients together in a measuring cup or small bowl
In a large mixing bowl add the cooled vegetables and the dressing then mix well.
You can serve it as is, or chill for an hour.

Notes

*If you don’t have an Instant Pot, you can still make this delicious salad. Just cook the potatoes and carrots in a pot on your stove over medium heat until they are easily pierced with a fork. Remove from heat and add peas and corn, cover and let sit for about 5 minutes, or until the peas and corn are cooked. Then start on step 4 above.

Vegan Air Fryer Pasta Chips

Sat, 03 Jul 2021 19:32:25 +0200

Who doesn’t love a crunchy snack? You can make these air fryer pasta chips with the pasta you have on hand right now and my seasoning blend makes them taste like cheesy crackers! Best of all there’s a gluten-free option and an oil-free option.

These bow tie chips are so crunchy and remind me of a cheese-cracker. But don’t worry it’s 100% vegan. The air fryer turns plain old wet pasta into a crunchy treat that is almost like a cracker.

The nooch gives this a cheesy flavor and Italian seasoning gives it an herby flavor too. Don’t have an air fryer yet? Read on for the oven version or try these cheesy crackers you make in the oven instead.

Don’t you just love your air fryer?

I know I do. It makes crispy, crunchy food with little or no oil – yes it’s a great tool for a whole food plant based diet.

It also heats up leftovers to perfection, especially pizza. But did you know that you can bake in it as well? My single serving vegan carrot cake in a mug is a great place to start and you can make it gluten-free, oil-free, and witht he sweetener of your choice!

If you don’t have an air fryer yet check out my post about different air fryers and their accessories here.

Can you cook pasta in your air fyer?

I’m pretty sure you’ve guess the answer is yes. But if you are talking about boiling pasta, the air fryer is not the tool for you.

In this recipe we half cook the pasta in boiling water before we crisp them in the air fryer.

If you want to bake a lasagna or heat up leftover pasta, the air fryer is a winner.

Can I make pasta chips in the oven?

No air fryer? Try baking them in the oven at 375 degrees until crisp. Just make sure to shake them or stir them so

Pasta chips recipe:

2 cups dry whole wheat bow tie pasta or use brown rice pasta to make it gluten-free
1 tbsp olive oil or make this oil free by using aquafaba to coat instead
1 tbsp nutritional yeast
1 1/2 tsp Italian Seasoning Blend
1/2 tsp salt or salt substitute to taste

How to make pasta chips in air fryer

Be sure to check out my Air Fryer Bow Tie Past Chip YouTube video if you want to make the recipe along with me or just see it first.

Just cook the pasta half way, drain, and toss with the seasoning, then cook for about 10 minutes in your air fryer. Easy peasy!

Be sure to try different seasoning blends to make different flavors.

You sure can! The oil just helps the seasoning blend to stick to the pasta pieces, but aquafaba works just as great.

Can I use another type of pasta?

You can use any chunky pasta for this recipe but if it’s much thicker you may need to add more cooking time. Think fusilli, broken lasagna noodles, and any other cool shapes you can find.

Can I make these air fryer chips without oil?

Yes you can! The only oil that is used is to get the spices to stick and we can use aquafaba in place of the oil. I like to keep a spray bottle of aquafaba in the fridge when I’m doing a ton of air frying

What is aquafaba?

It’s a fancy way of saying bean water. It’s surprising that something I was washing down the sink for years is actually a great vegan egg substitute.

How can I get or make aquafaba?

It’s as easy as saving that liquid from a can of chickpeas or white beans. If you make your own chickpeas from scratch, just reduce the leftover liquid by half.

I freeze mine in ice cube trays, then transfer to a resealable plastic bag. You can keep those in the freezer for month and defrost a cube or two as needed.

Try this aquafaba challah or homemade strawberry shortcake cups with any leftover “bean water” you have. It’s an amazing substance and can be used in place of eggs in baked goods.

Want even more plant based vegan recipes?

See all the air fry recipes that I have on the blog here, get my new cookbook, Vegan Cooking in Your Air Fryer, or start with these:

Air Fryer Bow Tie Pasta Chips

Yield: 2 cups

Cook Time: 15 minutes

Total Time: 15 minutes

This is such a cute snack and a nice change of pace from pretzels and chips. The pasta crisps up and the flavors remind me a little of an Italian-style cheese cracker.

Ingredients

2 cups dry whole wheat bow tie pasta (*use brown rice pasta to make it gluten-free)
1 tbsp olive oil (**use aquafaba to coat to make oil-free)
1 tbsp nutritional yeast
1 1/2 tsp Italian Seasoning Blend
1/2 tsp salt or salt substitute to taste

Instructions

Cook the pasta for 1/2 the time called for on the package. Toss the drained pasta with the olive oil or aquafaba, nutritional yeast, Italian seasoning, and salt.
Place about half of the mixture in your air fryer basket if yours is small; larger ones may be able to do cook in one batch.
Cook on 390°F (200°C) for 5 minutes. Shake the basket and cook 3 to 5 minutes more or until crunchy.
Note: These will crisp up more as they cool.

Vegan Fondue for the Game or a Nice Dinner

Fri, 02 Jul 2021 05:02:14 +0200

Hummus can be so much more than a dip. I’ve turned a delicious tub of Sabra hummus into a creamy, dreamy vegan fondue that you’d be happy to get out at a fancy restaurant. And it’s completely dairy-free!

It’s easy to make this healthy vegan fondue at home.

When you’re vegan you know that there’ll always be hummus at any party you go to. I’m always grateful because sometimes it’s the only thing for me to eat. But sometimes you have to burst out of the hummus rut and make some new things with it.

What inspired me to make Vegan Fondue

Quick answer: I have partnered with Sabra! This is my first sponsored post and recipe as an official Sabra Tastemaker. As always, the opinions below and the recipes are all my own.

For those of you that are big sports fans or just love to watch the new crazy commercials, the big day is just around the corner.

I like to make fun food and feed people, so I’m up for a fondue party anytime. Honestly, I won’t be in front of the TV, but I’ll pass by occasionally to make sure you have some snacks.

This is just perfect for a weekend chill.

This vegan fondue is just as good as an appetizer. Either way, I like to serve it with lightly steamed veggies and toasted cubes of bread.

The nutritional yeast adds a little bit of cheezy umami and the dry mustard and apple cider vinegar gives it a bite that you expect from a nice cheese. You can substitute a dry white wine in place of the apple cider vinegar to make a more mellow fondue.

Looks delish, right?

Are cashews good for you?

Cashews have high fiber content and low sugar. It also has lots of protein, heart-healthy lipids, and minerals such as copper, magnesium, and manganese.

All these contribute to energy production, good brain function, bone health, and immunity, so I’d say that’s pretty healthy.

But in this recipe the cashews are what make this fondue creamy.

Do cashew nuts spoil?

Cashews last long, but they still go bad over time. Because they contain a large amount of oil (as do other nuts), they are perishable and can go rancid.

To keep your cashews for longer, store them in a cool, dry place in an airtight container. This will also keep your cashews from absorbing smells and flavors from other foods.

Even better they will keep for up to six months when refrigerated, and indefinitely in the freezer.

These nuts are good not just as snacks, but for pasta sauces too.

Which is healthier: peanut butter or hummus?

Both are healthy and great for your body, but of course, it depends on how they’re made. You can make your hummus and peanut butter as healthy as possible.

Hummus is a spread made from garbanzo beans, tahini, olive oil, garlic, and seasonings. A tablespoon contains fewer than 30 calories, about one-third of the calories in a tablespoon of peanut butter. But a tablespoon already has 0.7 grams of protein and 0.6 grams of fiber, and that’s rich!

Is hummus ok if left out overnight?

No! You must refrigerate hummus and any non-fermented foods as a rule of thumb. Why?

When a hummus dip is left open and unrefrigerated, it’ll be exposed to germs and microorganisms, which can speed up its spoilage. Likewise, it will eventually spoil if left out for an extended period of time.

The FDA specifies that it may be left out for up to four hours at room temperature, so no to leaving it out overnight.

What is nutritional yeast made from?

Nutritional yeast is derived from the yeast species called Saccharomyces cerevisiae. This yeast species also exists in another form known as brewer’s yeast.

Sometimes people use the terms nutritional yeast and brewer’s yeast interchangeably, but they’re actually not the same at all. Brewer’s yeast does not taste good, but nutritional yeast is used to create tasty sauces and vegan cheeses.

Is nutritional yeast good for you?

Nutritional yeast is loaded with vitamins and minerals, and it contains all nine essential amino acids. This means it’s a great source of complete protein.

Most nutritional yeasts also contain added B vitamins.

Should I refrigerate nutritional yeast?

It’s not necessary to keep it in the fridge, but in a cool, dry, and dark area—which can turn out to be your fridge or your pantry.

Your nooch, as many people fondly call it, would keep there for up to two years. Refrigerating or freezing it can help extend its life. But if you are vegan you’ll use it up fast.

A scoop gives all nine essential amino acids… that’s super healthy!

Is granulated garlic the same as garlic powder?

I won’t say exactly the same but they both come from ground garlic flakes. Their main difference is that garlic powder has a very fine texture, similar to flour, while granulated garlic is coarser and feels like cornmeal.

Can granulated garlic be substituted for garlic powder?

Yes, just mind the proportions. When you’re using the coarser instead of the finer, double the amount. Meaning you’ll need to use twice as much granulated garlic when you sub it for garlic powder in a recipe.

A teaspoon can elevate the taste of your favorite vegan recipe.

Does apple cider vinegar expire?

Unopened apple cider vinegar has a two-year shelf life. Once opened, that’ll go down to about one year.

One convenient thing is that apple cider vinegar does not need refrigerating. Just keep it in a cupboard or pantry out of direct sunlight.

This apple cider vinegar is good for your skin.

What ingredients do I need to prep my Vegan Fondue?

For this particular recipe, I’m using cashews as the main protein and fat source, and then, of course, the Sabra Original Hummus Spread will give the fondue a yummy umami flavor. Now here are all the ingredients.

Cashew
Water
Sabra Original Hummus
Nutritional yeast
Granulated garlic
Onion powder
Mustard powder
Salt, to taste
Apple cider vinegar, to taste

How to Make a Vegan Fondue

First, soak the cashews in the water for at least 3 hours up to overnight. Then add the soaked cashews, the soaking water, hummus, nutritional yeast, granulated garlic, onion powder, and mustard powder to your blender and blend until smooth.

You may need to stop and scrape down the blender a few times in between blending to get it extra smooth.

Then add salt and apple cider vinegar to taste. Serve with toasted bread cubes, lightly steamed veggies, and even some seared tofu or tempeh!

This vegan fondue is an amazing dip for steamed veggies, toasted bread cubes, and more.

More vegan dips to try

Give yourself some more fondue love and enjoy my Almond and Great Northern Bean Fondue or my Vegan Pimento Cheese Fondue for Your Super Bowl Party!

Also, be sure to try the new Sabra Spreads on my Roasted Butternut Squash Burgers.

Vegan Fondue for the Game or a Nice Dinner

Yield: 10 servings

Prep Time: 3 hours 30 minutes

Total Time: 3 hours 30 minutes

Fondue crosses the divide between appetizer and a main course for me. It's great as a starter, but you haven't lived until you've thrown a fondue party. Break out the Tom Jones, turn on the fireplace, and break out the chablis!

Ingredients

1/2 cup cashew
1/2 cup water
1 10-ounce container Sabra Original Hummus
1/4 cup nutritional yeast
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon mustard powder
1/2 to 1 teaspoon salt, to taste
1/2 to 1 teaspoon apple cider vinegar, to taste

Instructions

Soak the cashews in the water for at least 3 hours to overnight.
Add the soaked cashews, the soaking water, hummus, nutritional yeast, garlic and onion powder, and mustard powder to your blender and blend until smooth. You may need to stop and scrape down the blender a few times in between blending to get it extra smooth.
Then add salt and apple cider vinegar to taste. Serve with toasted bread cubes, lightly steamed veggies and even some seared tofu or tempeh!

Vegan Kale Stem Pasta Sauce

Fri, 02 Jul 2021 04:58:16 +0200

Don’t throw those kale stems away. Instead, get out your blender, toss them in, and make a creamy Vegan Kale Stem Pasta Sauce! The tough kale stems break down into a delicious sauce that great on pasta, veggies, and salads.

Deliciously-inviting bowlful of macaroni with kale stem pasta sauce

If you are looking to dabble in zero waste or at least keep your compost bin from overflowing, this is your recipe.

Try using this sauce on steamed veggies, as a dip, or anywhere you could use a little creamy boost.

Spring Veggies are Some of My Favorites!

I love spring and my CSA embodied it this week. There were strawberries that were perfect for a strawberry shrub, asparagus, greenhouse tomatoes, collards, red and green kale. I’m in veggie heaven!

Who says you can’t use those leftover kale stems?

Leftover Kale Stems

The more greens you eat, the more stems you have leftover. I know some of you cook the stems and eat them with the leaves, and I commend you. In my household, I take out the stems whenever I’m sautéing because Cheryl will pick them out.

Instead of throwing them out or composting them, I’ve been using them in sauces and pesto too.

Can I use other leftover steams besides kale?

You sure can. I’ve used stems from collards and you could use stems from Swiss chard, beet greens, turnips, greens, and more.

Do kale stems have any nutritional value?

They sure do and they contain lots of fiber. The same goes for other greens stems that you usually discard.

Are kale stems hard to digest?

If you are just starting a vegan or plant-based diet you may just be starting to add large amounts of fiber to your diet. This can take some time to build up a tolerance for some people.

If you are one of those people or you have an issue with fiber, you might want to start with kale leaves first. This Kale Stem Pasta Sauce is pureed in a high-speed blender and that would be a good place to start since it’s broken down more to begin with.

I bet that this sauce will not just make your pasta meals delish, but oh soooo healthy!

What do you do with kale stems?

I want you to tell me what you use your kale stems for in the comments. Do you just eat them with the leaves, make a fun sauce or spread them? Maybe yours go into the compost to grow some new kale next year!

I’ve been loving mine over pasta!

How do you prep kale?

I went ahead and prepped my greens once I got my CSA and had a huge bunch of green kale and a giant bunch of collards.

What that entails is rinsing any clumps of dirt off the whole leaves and tearing them off the stem into bite-sized pieces. Then I put them in a lettuce spinner, wash them more, and spin them dry.

I store them in a resealable container that I lined with clean paper towels. This helps keep them fresh longer.

Can I juice with kale stems?

You can and you don’t need to separate the leaf from the stem. Just add the whole thing to your juicer.

Do you need to remove stems from kale?

Sometimes you have to remove the stems when recipes ask you to, but even then they can be saved for other recipes.

I can eat most of my recipes with kale stems on, but I do remove them because as I said above, my household would prefer that.

How do you destem kale?

Some recommend de-stemming kale by folding it lengthwise, then cutting along the thick center stalk with a knife.

Another way is to put a stalk through a pasta measurer or herb stripper. You should do this directly over a bowl or colander, then you can wash the leaves.

Are kale stems good for dogs?

Kale is high in fiber and low in calories, making it an ideal treat for dogs looking to shed some pounds. A single stem of kale contains only about 33 calories. This, together with the high fiber, vitamin, and mineral content, may make it a nutritious treat for your pet.

You can always puree with a little water in your blender and add to your favorite dog cookie recipe.

I can’t resist the smell of these fresh kale stems.

What is garlic powder?

It’s the fine powder version of granulated garlic. Both are dehydrated fresh garlic, that gets ground finer or courser.

Here’s how it’s made. Fresh garlic cloves are peeled and minced, and then placed in slow drying ovens. What comes out are your favorite garlic flakes.

These flakes, when ground, turn into granules and fine powder. The granules are what you’d call granulated garlic, while the fine powder is the granulated garlic powder, or simply, garlic powder.

Can granulated garlic be substituted for garlic powder?

Yes! To use granulated garlic for garlic powder in a recipe, just double the amount specified for garlic powder. To substitute garlic powder for granulated garlic, use half the amount specified for granulated garlic.

Garlic always elevates the smell and taste of every recipe I know!

Are cashews good for you?

Cashews are high in fiber and low in sugar. They also contain lots of heart-healthy fats and protein, plus copper, magnesium, and manganese. These are all beneficial for energy production, brain function, immunity, and bone health, so I think cashews are pretty great for you.

Which cashew is best?

You’ve probably heard of white or scorched wholes, splits, and pieces—all these refer to different ‘grades’ of cashew kernels. I love all kinds though so I don’t think there’s just one “best.” Some I roast, some I make into cheeses and dips.

But to me, the best cashews for making sauces are the cheapest kind. Because you don’t want to pay a premium price for a nut that you are going to puree.

These cashew nuts are perfect for your vegan pasta sauce.

What are the benefits of rosemary?

Rosemary contains lots of antioxidants and anti-inflammatory compounds, which may help strengthen your immune system and enhance blood circulation.

Rosemary stimulates the brain, so it may also boost memory and keep you alert and focused.

Can I eat the rosemary in my yard?

If it’s common rosemary, it’s edible.

But if you live in the North East US, Europe, or Asia it could be bog rosemary. If that’s the case don’t eat it, because it’s the one kind that’s poisonous. If ingested, it may cause diarrhea, dizziness, vomiting, and respiratory problems.

Always if you don’t know what kind it is don’t eat it! I would recommend planting a pot of the culinary kind because it’s beautiful and edible.

Enjoy a healthy pasta with this vegan kale stem sauce.

Ingredients for your Vegan Kale Stem Pasta Sauce

Many of these ingredients are already pantry favorites, so it should be easy to gather them up real quick.

Kale stems – or other green stems
Water
Cashews – to make it creamy, you can use rolled oats instead if you are allergic to nuts
Nutritional yeast – gives it a great umami flavor
Granulated garlic
Salt, optional or to taste
Rosemary leaves (not sprigs – those we will compost because they are very woody!)

How to make Vegan Kale Stem Pasta Sauce

It’s super easy. All you need to do is add all the ingredients into your blender and blend until smooth. You may also throw in up to 1/4 cup extra unsweetened non-dairy milk to make your sauce smoother and creamier.

Serve over pasta, spread on sandwiches, or use as a salad dressing. Enjoy!

More kale recipes

Rejoice, kale lovers! I still have three more kale recipes for you to try. One is this Super Easy Tofu Stir-fry Using a Kale Salad Kit, and yup, it uses a salad kit but I didn’t have it on a salad (must be interesting to see).

And then there’s Air Fried Vegan Ranch Kale Chips—recipe’s not mine but I like it a lot and I thought you would too.

Finally, there’s Butternut Squash and Kale Lo Mein with Crispy Tofu. It’s sort of a ‘marriage’ between fall produce and Asian flavor. A must-try, I’d say.

Kale-Stem Creamy Pasta Sauce

Yield: 1 cup

Prep Time: 10 minutes

Total Time: 10 minutes

Need to make a new and delicious pasta sauce? This Kale Stem Creamy version is going to hit all the taste buds.

Ingredients

1 1/2 cup kale stems
1/2 cup water
1/4 cup cashews
1/4 cup nutritional yeast
1/2 teaspoon granulated garlic
1/2 teaspoon salt, optional or to taste
10 rosemary leaves, not sprigs!

Instructions

Add everything into your blender and blend until smooth. Optional: You can add up to 1/4 cup extra unsweetened nondairy milk to make it smoother and creamier.
Serve over pasta, spread on sandwiches or use as a salad dressing.

Easy Homemade Vegan Popsicles

Wed, 16 Jun 2021 18:25:22 +0200

It’s summer and it’s time to eat some vegan popsicles. Today I have some of my favorites that include fudgesicles too! Both are easy to make, just blend, pour into molds, and freeze!

What I love about popsicles is the low amount of effort involved. Make a mix, pour into your mold, freeze, then eat – it’s just that simple. Make a few batches at once and you can pull one out of the freezer whenever you need a cold treat.

Need a frozen treat fast?

Popsicles take a little while to freeze but these quick no ice cream shakes and smoothies take no time at all!

How long do vegan popsicles last?

Homemade popsicles store well in the freezer for about 4 to 6 weeks.

How long does it take popsicles to freeze?

It takes between 4 – 8 hours for popsicles to freeze and be ready for you to enjoy. I know that seems like a big difference, but the size of frozen pop mold vary widely.

The size and what you put in the mold cause the difference in time.

Why do plant based popsicles make you feel better?

When you are sick or fighting a virus, popsicles are soothing, and the cold feels nice on a sore throat. They can help you cool down while you have a fever and they are rehydrating. That means they help you keep hydrated which is a plus when you are sick.

But it’s still great if you are healthy and hot in the summer when you are losing hydration to sweating.

How do you store homemade vegan popsicles?

Of course, you’ll keep them in the freezer, but if you want to extend the life of your frozen treat you can get popsicle bags to store them in individually.

If you use Tovolo popsicle molds they are already protected.

What’s a London Fog Popsicle?

It’s a hot Earl Grey tea with nondairy milk and vanilla or lavender syrup. Earl Grey is a black tea that’s flavored with bergamot and is my favorite hot tea, and you can make yours decaf!

Get my Vegan Lavender London Fog Popsicle recipe hereVegan Lavender London Fog Popsicle recipe here.

Why are bananas used in popsicles?

Bananas really are nature’s base for ice cream, making a creamy popsicle with no dairy and no need for added oils. They give an ice cream feel to a popsicle vs. the icy frozen hard originals.

Why is a popsicle called a Popsicle?

Epperson invented the frozen treats calling them Eppsicles. His kids called them Pop’s ‘sicles and that’s how the name originated to the popsicle of today

Can dogs have homemade popsicles?

You can even buy dog frozen treats, but they are easy to make, cheaper, and better for your dog. Try making a puree of cooked sweet potato, banana, peanut butter, or a combination.

Freeze in large plastic containers. You can run some cold water over it to make it easier to remove or leave it in frozen and let you dog lick it awhile to loosen it up.

You can even just freeze water with a few treats to keep your dog more hydrated in the summer heat.

How do you make popsicles without mold?

You can do it the old fashioned way and put the mixture in an ice cube tray, cover with plastic wrap and stick toothpicks in. Let freeze solid. These are perfect for little kids.

Why do Popsicles not freeze solid?

Chances are that you are making boozy popsicles if they aren’t freezing. A little too much alcohol and your pops just won’t freeze all the way. I’d just pour them out in a cup and call it a cocktail!

Another reason is that your freezer isn’t cold enough or freezing properly. Try turning down the temp. Or you may just be “watching the pot” and not giving them enough time to freeze all the way through.

Larger popsicles will take more time than smaller molds.

Easy Homemade Vegan Popsicles

It's summer and that means it's time for frozen treats like popsicles and fudgesicles!

I love the way you just blend up a few ingredients, pour into mold, and freeze. The possibilities are endless.

Calories 172

Vegan Banana Peanut Butter Fudgsicles

These fudgsicles are creamy and thick from the base of pureed banana. The peanut butter makes these richer than the traditional pop and you'll love how it goes with the chocolate.

Calories 69

Vegan Pineapple Mojito Rumsicles

These are a treat after a hard day at work or a welcome cool down for your next deck party. Leave out the rum to make some mocktail-sicles instead.

Calories 88

Vegan Vanilla Latte Rocket Pops

These grown-up popsicles will cool you down while waking you up. It's our beloved vanilla latte in a rocket "fuel" pop!

Calories 110

Vegan Mango Lassi Popsicles

It's pretty awesome to sip a mango lassi, a traditional Indian yogurt drink, to cool down. This popsicle recipe makes it even cooler and you can freeze it in your favorite popsicle molds.

Calories 84

Lavender London Fog Popsicles

It's too hot to have hot tea in the morning, but I put all the flavors of a London Fog: vanilla, Earl Grey tea, and nondairy milk with the extra special addition of lavender into a refreshing frozen popsicle.

Calories 217

Vegan Banana Pudding Popsicles

I love banana pudding but hate cooking on the stove in the summer. So instead of just freezing cooked banana pudding, I made a silken-tofu-based pudding that needs no cooking at all. That means these take a fraction of the time to make than traditional banana pudding.

Calories 80

Vegan Chai-Spiced Banana Popsicles

Did you stock up on-sale bananas at the grocery? Set aside a bunch to make these tasty popsicles.

Calories 95

Vegan Coconut Avocado Fudgsicle

Cool off with these good-for-you fudgsicles that have a wonderful flavor of coconut. They are rich and full of chocolate flavor!

The post Easy Homemade Vegan Popsicles appeared first on .

Vegan Mango Lassi Popsicles

Wed, 16 Jun 2021 15:25:09 +0200

What’s more refreshing than a mango lassi? My Vegan Mango Lassi Popsicles! The flavors keep to the traditional lassi with mango, and yogurt with a hint of sweetness, rosewater, and cardamom. It’s one of my all-time favorite treats.

Who can resist this ice-cold mango treat?

You can use any vegan yogurt you’d like for this, but the tangier, the better. I used plain soy yogurt that has a little sugar in it, but you can also use unsweetened plain yogurt if you want to control the kind of sweetener you use. Stevia, monk fruit, agave nectar, date syrup, maple syrup, and even simple syrup made with vegan sugar would all work.

Are popsicles vegan?

The word popsicle is actually a trademarked term pertaining to a particular brand of frozen ice on a stick. In time, people used it as a generic term, that’s why we now use it to mean homemade popsicles or DIY ice pops.

So, not all popsicles are vegan—but you can make your own vegan version! Just make sure to replace the milk in any popsicle recipe with nut milk.

What is lassi?

It is a traditional yogurt-based drink that originated in India. The drink is a blend of yogurt, water, and spices. Additionally, you can use fruits like mango, which was my favorite before I went vegan. Sweet and mango lassis are comparable to that of a milkshake.

There are savory versions, but they don’t make great popsicles!

Perfectly molded mango lassi

Is mango lassi vegan?

It’s always about the ingredients! In most regular Indian restaurants, they are not vegan because they will use dairy yogurt. But it’s easy to make at home.

You can make this drink plant-based just by using vegan yogurt. You can find your favorite because there are ones made with nuts, soy, oats, hemp, and more.

Can I make vegan yogurt at home?

You sure can! I use my Instant Pot to culture it, though you can use a yogurt maker or even culture vegan yogurt in your oven by the heat of a light bulb in the winter. In summer, you might not need any of that.

You can get my Instant Pot Vegan Yogurt with or without Soy recipe on my other blog, Plant Based Instant Pot.

What are some of the most delicious mango recipes to have in summer?

Mango just screams summer. My go-to’s are Mango Tofu Curry and Mango Lime Confetti Slaw because they are easy enough to make once the weather gets unbearable.

Healthy benefits of mango

Mangos are a good source of vitamin C, fiber, and pectin. It is said to help control high cholesterol levels. Another great advantage of eating mangoes is that it makes your skin glow. How? It cleanses from deep within and treats pores.

These are so simple to throw together. Recently, I learned an easy way to peel a mango and wanted to share it with you. It’s demoed in the video above. Once you cut the cheeks off your mango, use a glass with a thin edge to scrape the pulp away from the skin.

It’s so much faster than scoring the mango and then using a knife to slice the pulp off. I cut my mango cheeks in half lengthwise first to make it even easier. If you have a good mango tip, be sure to leave it in the comments so we can all be as smart as you!

Make this Vegan Mango Lassi Popsicle a must-have for the summer!

I used my Tovolo rocket pop molds for these. You can use any popsicle mold you like to make these. They are a delicious and cooling way to have breakfast or a treat.

How long does it take for popsicles to freeze?

I’d say about 4 to 8 hours. Generally speaking, it depends on how thick you want your popsicles to be. It takes anywhere between 4 and 8 hours for it to be frozen solid. Make sure to set your freezer as cold for even more perfect pops.

Vegan Mango Lassi Popsicles

Mangoes – make sure they are fresh and juicy, or you can use frozen
Plain vegan soy or coconut yogurt – or your favorite vegan yogurt
Agave nectar (or sweetener of your choice) – try date syrup because it will go great
Rosewater – if you hate floral flavors you can leave it out
Ground cardamom – this is what elevates this from a plain old mango pop

You could go off book and use any fruit you want in these pops. Try strawberries, blueberries, or something else you need to use up!

How to make these mango lassi popsicles

It’s so easy! Just add all the ingredients to your blender, blend until smooth. Then add to the popsicle molds and freeze for 8 hours!

Once frozen, if you are using a popsicle mold that lets you remove them individually, you can stash them in nooks and crannies in your freezer, then you’ll have room to start freezing your next popsicle. That way, you can stay cool all summer long!

More Summer Recipes To Try

Vegan Mango Lassi Popsicles

Yield: 6

Prep Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

It's pretty awesome to sip a mango lassi, a traditional Indian yogurt drink, to cool down. This popsicle recipe makes it even cooler and you can freeze it in your favorite popsicle molds.

Ingredients

1 1/2 cups chopped mango, about 2 small mangos
1 cup plain vegan soy or coconut yogurt
2 tablespoons agave nectar, or sweetener of your choice, to taste
1 teaspoon rosewater
1/4 teaspoon ground cardamom

Instructions

Add all the ingredients to your blender and puree until smooth.
Fill up popsicle molds and freeze at least 8 hours. Run cold water over the molds to release the popsicles. Enjoy!

Vegan Vanilla Latte Popsicles

Tue, 15 Jun 2021 16:24:25 +0200

Too hot to drink your coffee? I have a remedy for you! My Vanilla Latte Popsicles give you your caffeine fix in a frozen form. Use pre-made plant-based milk or make your own with oats and nuts. Use only dates to sweeten or add your favorite sweetener to make it just the way you like it!

Three vegan vanilla pops ready to cool you down

I was on vacation and really missed my breakfast popsicles! So, I decided to make these Vegan Vanilla Latte Popsicles this time as an alternate with my Lavender London Fog Popsicles. I think that between the both of them, this already too hot summer will be bearable.

What did I use for my vanilla latte popsicles recipe?

For these vanilla rocket pops, I made the nondairy milk mixture from scratch. You can skip that part if you don’t have the time. Just use the pre-made sweetened vanilla nondairy milk of your choice. Or, use unsweetened to make these date-sweetened, or to use your favorite unrefined sweetener.

However, I encourage you to give the almond, cashew, or oat milk a try. Any of these is a thicker mixture, and I think that makes a better popsicle.

I always have coffee concentrate on hand, and if you have ground coffee and a French press, it’s almost effortless to make. No French press? Mix the coffee grounds and water in a mason jar instead, then strain with a nut milk bag. You can get my easy recipe for DIY coffee concentrate here.

Is vanilla vegan?

Most vanilla extracts, including synthetic ones, are safe for vegans. It’s a well-known flavoring for food and beverages. I know some people might be worried about vanilla because of a few viral TikTok videos that have gone out about it, with the videos saying vanilla comes from beaver butt. (I know, the reactions were quite hilarious!)

To give you a background, vanilla used to be made with castoreum—the substance that comes from a beaver’s behind. But it’s actually expensive to produce! Many companies switched over to synthetic vanilla instead, which is vegan-friendly.

So there’s really less to worry about it now. Still, if you want to be sure, you can use this Simply Organic Pure Vanilla Extract for desserts! It’s made from real vanilla beans and is certified vegan and organic.

Why is some vanilla ice cream yellow?

Ice cream is one of those summer treats we’d love to have during the hottest days of the year. For homemade non-vegan ice creams, they might turn yellow due to egg yolk.

Of course, we are making ours vegan so vegan ice cream won’t be yellow.

Since egg yolks are non-vegan, what can I use for my vegan vanilla ice cream?

You don’t need egg yolk to make vanilla ice cream or vanilla pops. When making ice cream, you can use coconut milk to replace whipped egg yolks.

The egg yolks help thicken up the ice cream, but so does full-fat coconut milk and cashew cream work great too. The egg yolks help thicken up the ice cream, but full-fat coconut milk, cashew cream will work just as well. My friend, Hannah Kaminsky, has a great Fresh Strawberry Ice Cream you should try.

For more ice cream recipes check out these great vegan ice cream cookbooks:

Can lattes be vegan?

In the Italian language, latte means “milk.” For vegans, we simply make our own version by using non-dairy milk. Nut milk such as soy, almond, and coconut are great plant-based milk substitutes.

What is the best latte flavor?

“Best” is quite subjective, as I have days when I crave lavender. But as for me, I’d go for a vanilla latte any day. Vanilla in itself doesn’t have a real sweet taste, but it enhances all the other flavors in the latte.

Also, vanilla won’t leave you hanging with its pretty light, sort of floral flavor. But you could also add in some of my lavender syrup to a drink or in the popsicle recipe. Vanilla and lavender go great together!

But lattes are just expresso with extra steamed milk, so you can use any flavored creamer, milk, or syrup that you prefer.

The rocket mold makes this vegan ice pop even more fun.

Where can I get popsicle molds?

I used an old William Sonoma rocket pop mold for these. I like that you use wooden sticks with it, but since all the popsicles are in a one-piece mold, they aren’t the easiest to get out.

Make sure that those wooden sticks stay straight or you’ll have a hard time getting the metal top off. I had one get sneaky and go out at an angle.

I really prefer these rocket pop molds that have each pop separate. But I do want this space pop mold from Zoku – it makes the cutest astronaut and rocket pops!

How do I make popsicles without molds?

If you don’t have any popsicle molds, you can use other things in your kitchen. Get creative with ice cube trays, small-sized disposable cups, or even your favorite muffin tins. I’m sure you can make amazing popsicle designs using a combination of those.

Buy wooden sticks for future batches, but you can even use toothpicks in ice cube trays in a pinch. This is how we made Kool-aid pops when I was a kid!

What is the best way to store popsicles?

You will store them in the freezer, of course. But beyond that what helps them keep fresh longer? One of your best options is to use an airtight container or a plastic freezer bag. This protects against freezer burn.

If you want to keep them longer, simply wrap each popsicle in plastic wrap or use these popsicle bags, just before you put them in a container.

Vegan Vanilla Latte Popsicles: The Ingredients

These vanilla latte rocket pops need a non-dairy milk base that you could prep in advance.

For the non-dairy milk base:

Dates – a great natural sweetener that adds a slight caramel flavor
Almonds – you could sub another nut or use all cashews if you want
Cashews- you could sub another nut or use all almonds if you want
Steel-cut oats (or rolled oats) – I’d go for rolled oats now since they are more affordable!
Water

For your vanilla pops:

Vanilla extract – this gives the vanilla flavor, but you could use lavender, chocolate, or orange extract instead
Vanilla Stevia (or sweetener of choice) – use maple syrup, agave nectar, or any sweetener in its place, to taste
Coffee Concentrate (or very strong brewed coffee that’s chilled) – I make mine, but you can use store-bought

How to make Vegan Vanilla Latte Popsicles

There are two ways for you to go about this. You can either make your own non-dairy milk base or use 2 cups of pre-made sweetened vanilla non-dairy milk. I decide to depend on how much time I have or the ingredients I have on hand.

To prep your own non-dairy milk base:

Add the milk ingredients to your blender and let sit 6 hours up to overnight.
Blend well and strain through a fine-mesh strainer or nut milk bag. Note: You can save the pulp in the fridge and use it within 4 days in dog treats or baked goods.

To make your vanilla latte popsicles:

Mix the vanilla, sweetener, and coffee concentrate into the strained milk mixture and mix well.
Pour into popsicle molds and freeze for at least 8 hours.

Now you have a breakfast popsicle to start your day with!

More recipes to try

If you enjoyed these popsicles, the best news is that I have some more flavors!

My Mango Lassi Popsicle recipe is the frozen version of the traditional Indian yogurt drink. I also made Pineapple Mojito Rumsicles, which would be a welcome cool-down for your next deck party.

If you prefer something on the sweeter side, my Banana Pudding Popsicles could suit your tastebuds’ best.

Vegan Vanilla Latte Rocket Pops

Yield: 8

Prep Time: 6 hours 15 minutes

Additional Time: 8 hours

Total Time: 14 hours 15 minutes

These grown-up popsicles will cool you down while waking you up. It's our beloved vanilla latte in a rocket "fuel" pop!

Ingredients

milk ingredients (can use 2 cups pre-made sweetened vanilla nondairy milk instead):

5 dates
1/4 cup almonds
1/8 cup cashews
1/8 cup steel cut oats, or rolled oats
2 cups water

popsicle ingredients:

1 teaspoon vanilla
5 drops vanilla stevia, or sweetener of choice, to taste
1/2 cup coffee concentrate

Instructions

Make the nondairy milk base: Add the milk ingredients to your blender and let sit 6 hours up to overnight.
Blend well and strain through a fine-mesh strainer or nut milk bag. Save pulp in the fridge and use it within 4 days in dog treats or baked goods.
Note: If you can't wait to make your pops go ahead and use 2 cups of sweetened vanilla non-dairy milk that you have on hand.
Make the popsicles: Mix the vanilla, sweetener, and coffee concentrate into the strained milk mixture and mix well.
Pour into popsicle molds and freeze for at least 8 hours. Now you have a breakfast popsicle to start your day with!

Notes

You can cut down your prep time to only 15 minutes by using store-bought or pre-made vanilla nondairy milk instead.

Nut-Free Oat Vegan Queso

Tue, 15 Jun 2021 06:08:53 +0200

I’m crazy for nachos, so this budget-friendly Nut-Free Oat Vegan Queso is my new favorite recipe! This vegan queso is like magic because it transforms oats, some spices, and a little organic cornstarch into a creamy cheesy sauce!

Nacho cheese, queso, or what ever you want to call it, is my favorite treat. I love the creamy consistency over vegan chili, air fried tortilla chips, or even over burritos or enchiladas. It’s so versatile. I really think my oat queso is the best vegan queso, it is beyond a doubt the easiest to make!

More Oat Recipes

Oats are indeed magic and I even wrote a whole book of recipes for them, OATrageous Otameals. The book is out of print, but you can still get copies through Virtual Vegfest and if you leave a note I will sign it for you!

My Steel Cut Oat Risotto uses sun dried tomatoes and mushrooms to bring the flavor, and I use steel cut oats to make my oat sausage crumbles that I use on pizzas, salads and more. Curry Cashew Savory Granola is another great topping for salads.

Is queso vegan?

Queso actually means cheese, so most queso is not vegan. With that said, most vegan restaurants have a vegan version of queso.

Does all vegan queso contain nuts?

A lot of vegan queso recipes do contain cashews to make it extra creamy. This recipe uses no cashews and gets it creaminess purely from rolled oats.

Are all oats gluten-free?

While oats don’t naturally contain any gluten, they are often cross contaminated with gluten during harvest and the processing.

If you eat gluten-free, like I do, just look for oats marked gluten-free.

What is vegan queso made of?

2 cups water
1 cup rolled oats – make sure the bag is marked gluten-free if you can’t have gluten
1/2 cup nutritional yeast – this gives it its cheesy flavor
1/2 teaspoon organic cornstarch – this with the oats is what thickens the sauce up
1/2 teaspoon garlic powder
1/2 teaspoon jalapeno powder, optional but it makes it really good!
1/2 teaspoon salt or salt substitute
1/4 teaspoon onion powder
1/4 teaspoon lactic acid – adds a sharpness and is 100% vegan and gluten-free!
Pinch dry mustard powder – adds a little extra sharpness

How to make oat vegan queso

It’s so easy to make this vegan cheese sauce and it takes less than 15 minutes start to finish.

Blender Cooking Method:
Blend all ingredients until smooth. If you have a high speed blender like a Vitamix or Blendtec continue blending until thick – listening for the sound to change as a sign it’s thick.

Stovetop Cooking Method:
Don’t have a fancy blender? After it’s smooth, pour into a saucepan, cook over medium heat, whisking until it thickens.

The photos below show the stove-top method:

Add all the dry ingredients to your blender. I’m using the small container on my Ninja blender.

Blend until smooth. (Note if you use a high speed blender just keep blending and it will thicken up form the hat the blender creates.)

Pour the blended oat mixture to a pan over medium high heat. Whisk constantly so the bottom doesn’t burn, the oats will thicken and sink to the bottom as it cooks.

It will thicken in about 5 minutes or even less. I know it looks a little lumpy, but don’t worry. The next step will smooth things out.

Blend the cooked mixture to make it smooth. Hint: don’t wash your blender from the first blend, so you only have to wash it once!

The best way to eat this queso – garnish with some tomatoes, green chilies, and chopped cilantro!

How do you store queso

If you don’t eat all your queso, store in a container with a lid in the fridge. It should last for about 3 days.

Remember, you can always make a 1/2 recipe to make just what you need. Since it takes no time to make that’s the way I do it!

Can you reheat vegan oat cheese sauce?

You can reheat it in the microwave or on the stove top. Either way you will probably need to thin it out with some extra water or plan unsweetened nondairy milk.

Since the sauce will be thick, you will need to gently fold in the liquid as it heats. I recommend using a pan that’s larger than you think you need. That will minimize any splashing.

More queso & chili recipes:

If you aren’t a fan of oats you can try my potato queso: Vegan Torchy’s Queso Copycat Made with Potato and Homemade Rojo Sauce, my Instant Pot cauliflower queso, or my bean queso. They all make a fun dinner!

Queso pairs amazing with chili and the two together make an amazing dip! So try one of these:

Nut-Free Oat Vegan Queso

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

If you are looking for a vegan queso that everyone can eat, you have found it! This is made with a based of gluten-free rolled oats, no nuts are used, and it's soy-free and oil-free too!

Ingredients

2 cups water
1 cup rolled oats
1/2 cup nutritional yeast
1/2 teaspoon organic cornstarch or arrowroot
1/2 teaspoon garlic powder
1/2 teaspoon salt or salt substitute
1/2 teaspoon jalapeno powder, optional but it makes it really good!
1/4 teaspoon onion powder
1/4 teaspoon lactic acid
Pinch dry mustard powder

Instructions

Blender Cooking Method:
Blend all ingredients until smooth. If you have a high speed blender like a Vitamix or Blendtec continue blending until thick - listening for the sound to change as a sign it’s thick.

Stovetop Cooking Method:
Don’t have a fancy blender? After it’s smooth, pour into a saucepan, cook over medium heat, whisking until it thickens.

Notes

Note: if you cook until it’s too thick, add some more water. Also you can add more water to reheat later.

Lavender Syrup with Coconut Sugar for Your Coffee

Mon, 14 Jun 2021 04:28:55 +0200

Today I’m sharing a lavender syrup to make a coffee that I saw awhile ago they called Lavender Rain. They steeped dried lavender buds into their milk ahead of time, so there was no vegan option. If you make my Lavender Syrup you can use it in the nondairy milk of your choice. I like mine in coffee and tea.

I love fancy coffees and sometimes there’s not always a vegan variation that you can get at all coffee shops. It’s cheaper to make your own syrups and creamers, and it really doesn’t take a lot of time.

Can You Cook with any Lavender?

You need to make sure the lavender you use is for culinary uses. If you grew it or bought organic from your local farmers market you should be okay, but if you buy it on Amazon make sure it’s culinary lavender.

If you are buying lavender to make this lavender syrup on amazon, make sure that it’s culinary grade.

What Does Culinary Lavender Mean?

Some lavender is grown for the floral industry and may have pesticides that are not safe for cooking with. The words culinary lavender is a green light to use it in cooking.

The best part of making your own syrups is that you can use the sweetener that fits with your diet and use your favorite nondairy milk. You can always have your coffee as strong or weak as you want.

What Parts of Lavender Can You Cook With?

If you are lucky enough to grow your own lavender, you can cook with both the fresh leaves and flowers. Dried you can use the buds and stems to flavor too.

If you are buying culinary lavender it will usually be the lavender buds.

I don’t know why, but lavender seems to be polarizing just like beets – people either love it or hate it. I love floral flavors in my drinks like orange flower water in my iced tea and roses in my hot chocolate.

How Do You Use Lavender Syrup?

You can use lavender syrup in plain sparkling water to make a soda or mocktail. It also makes a great cocktail with gin.

I love it in iced and hot coffee. It’s great in tea and it’s amazing with Earl Grey Tea.

More Lavender & Drink Recipes to Try

Lavender Syrup made with Coconut Sugar

Yield: 16 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Add a little lavender to your morning routine. They say lavender is good for relaxation and can even help with depression.

Ingredients

1 cup water
1 cup coconut sugar
1 tablespoon culinary lavender

Instructions

Put the water and coconut sugar in a saucepan and bring to a boil. Stir and cook until the sugar is completely dissolved into the syrup. This will take about 3 minutes.
Take the pan off the heat and stir in the lavender. Steep 5 to 8 minutes depending on how strong you like it. Taste at the 5 minute mark and add the other 3 minutes on if you don't taste enough of the lavender flavor.
I don't recommend steeping it much longer than that because it will start to get bitter.
Strain through a fine mesh strainer to remove the lavender buds. Store in the fridge for about 2 to 3 weeks.
Use about 1 tablespoon of the syrup in hot or iced coffee.
Slow Cooker Method: Add all the ingredients to a small 1½ to 2 quart slow cooker and cook on low for 4 hours.

Summer Breakfast Oats: 9 Cooling Vegan Overnight Oatmeal Recipes

Fri, 11 Jun 2021 00:16:06 +0200

I have a great selection of vegan overnight oatmeal recipes for you to eat all summer long. Pick a new recipe each week, then have a grab and go breakfast ready for the week. I love overnight oats – they are so easy!

These recipes will hit the spot and cool you off because you eat them straight from the fridge. They are full of fruit, chia, and bold flavors.

What are oats made of?

Oats come in different forms like rolled oats, instant oatmeal, or whole oat groats. But they all come from the same oat plant. Oatmeal or oats are sometimes known as porridge.

For overnight oats we used rolled oats. Those are hulled oats that are seamed and put through rollers. So, they are already a little bit cooked, which is why they work so well in this.

Are oats gluten-free?

While oats, don’t contain gluten, they are often cross-contaminated with wheat on harvest or in processing.

Is overnight oatmeal healthy?

Yes, it is. In fact, they offer a number of health benefits for us. This is because overnight oats are rich in fiber and protein. Additionally, they have vitamins and minerals necessary to keep our overall health and well-being in perfect condition like copper, iron, magnesium, manganese, phosphorus, and zinc.

Is overnight oatmeal safe to eat?

It is as long as it’s stored properly. Once you mix up your oatmeal, put in jars or container with covers on them. Immediately place them in the fridge and keep there until you serve it.

They are also called fridge oats for that reason.

Should I eat overnight oats hot or cold?

I go by the weather. In the summer it’s great to eat them cold, but even in the winter it’s nice to make them ahead of time and just heat the up to eat.

Cold oats are the perfect vegan summer breakfast, but warmed they can’t be beat in cold weather either.

When you soak the oats overnight, the grains become soft and easier to digest. That’s worth eating all year round.

Are overnight oatmeals healthier than cooked oats?

Oatmeal is a nutritious dish. It is rich in fiber, magnesium, omega 3 fatty acids, potassium, protein, and other nutrients that are good for everyone.

If you are eating slow cooker oats, Instant Pot oatmeal, or overnight oats you are eating something healthy. Old fashioned rolled oats are slightly cooked, so it’s not a raw recipe vs. a cooked one comparison.

What type of oats are best for overnight oatmeal?

Well, rolled oats are usually the best choice. These grains soak up the liquid overnight. It is the reason why its texture is not mushy, but creamy.

If you happen to have steel-cut oats they are better for my Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal, Earl Grey Slow Cooker Steel-Cut Oats w/ Rosewater, or just make your version of Instant Pot Steel Cut Oats.

You can enjoy these overnight oats together with your non-dairy milk, spices, and seasonal fruit.

Blackberry Mojito Overnight Oats from OATrageous Oatmeals

How long will oatmeal last?

For uncooked oats, it can last one to two years so long as it was stored at room temperature. Just make sure to seal the container and keep it in a cool, dark, and dry place.

Is overnight oatmeal cooked?

It’s a no-cook method. You just have to soak it with vegan milk. That alone will allow the grains to absorb the liquid and soften the oats to be edible without cooking.

Can I warm up overnight oats?

Of course, you can! Overnight oats can be eaten warm, so your microwave is your go-to appliance whenever you crave some.

Just a tip, it’s best to warm them for about 30 seconds only, then continue stirring and tasting to your preference. You may also opt to add some toppings.

What can I put on top of overnight oatmeal?

Make a perfect healthy breakfast with your overnight oatmeal as you top it with dried fruits, seeds, and nuts. You can also try using grated apple or pear, or even use tropical fruits chopped into small pieces.

How do I make overnight oatmeal with yogurt?

This is my favorite way to make them because they turn out thick and creamy, more like a refreshing pudding.

How long can I keep overnight oats in the fridge?

You can keep it refrigerated for up to five days. If you want to plan your oatmeal diet for the week, I suggest you do it on a Sunday night. Then, you can have your workweek breakfast covered.

Add 1/2 cup unsweetened plain Nancy’s Organic Cultured Soy, 1/2 cup pumpkin puree, sweet potato puree, or crushed berries, 1/3 cup rolled oats, 1/4 cup unsweetened plain nondairy milk, 1 tablespoon chia seeds or ground flax seed, sweetener of choice if needed, then add any herbs or spices you’d like to a mason jar and mix well.

That gives you a general template to work with. You can leave out the puree or fruit and add more yogurt or nondairy milk. The more you play with the ratios the closer you will get to your perfect morning oats.

How to make overnight oatmeal with almond milk?

If you don’t have any vegan yogurt on hand or just don’t like it there is another way to make your oats thick and creamy – chia seeds. The absorb extra liquid making a pudding just by adding nondairy milk.

Add oats, sweetener, and your favorite toppings and your overnight oat varieties are endless!

Summer Oatmeal Recipes: Cooling Vegan Overnight Oatmeal Recipes

It's hot outside, but make a few of these overnight oat recipes and grab one from the fridge when you wake up.

They taste like dessert and cool you off from the inside. What a great way to start your day!

Photo Credit: www.vnutritionandwellness.com

Lemon Overnight Oats

These lemon overnight oats are a refreshing take on breakfast. Tart and sweet, these are perfect for sunny weather (or to brighten your day when you wish it was sunny)!

Photo Credit: healthyslowcooking.com

Blackberry Mojito Overnight Oats from OATrageous Oatmeals

These Blackberry Mojito Oats are more than just your basic overnight oats recipe and is my favorite warm weather oatmeal.

Photo Credit: www.brewinghappiness.com

Blueberry Chia Overnight Oats Parfait

Enjoy this blueberry chia overnight oats recipe from brewinghappiness.com. It's tart and sweet and naturally sweetened and SO EASY to make.

Photo Credit: healthyslowcooking.com

Overnight Pumpkin Ginger Oats with Nancy's Organic Cultured Soy

Get your pumpkin oat fix with these Overnight Pumpkin Ginger Oats. Eat them cold on hot days and hot on chilly ones.

Photo Credit: www.vnutritionandwellness.com

Vegan Strawberries and Cream Overnight Oats

These Strawberries and Cream Overnight Oats are the perfect breakfast to treat yourself (or a loved one). Creamy coconut cream replaces the dairy and strawberry chia jam adds the perfect sweetness.

Photo Credit: www.rainbownourishments.com

Peanut Butter and Jam Porridge

This peanut butter and chia jam porridge bowl from rainbownourishments.com is a breakfast perfect treat. What's more, is that you can have the porridge, jam and granola made from scratch within 15 minutes.

Photo Credit: vegetariangastronomy.com

Orange Blueberry Vanilla Overnight Oats (vegan, gluten-free)

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Oil-Free Vegan Butter Chicken Soy Curls

Tue, 08 Jun 2021 23:58:06 +0200

I love Indian food and could eat it every day and even for every meal. I made these Butter Chicken Soy Curls for Cheryl. When she went plant-based this was the dish she missed the most. My version uses oats to make it creamy, no butter or oil at all, and is 100% vegan!

This recipe has tons of flavor from the spices, but it’s mild enough for kids, my Cheryl, and is a great way to ease doubters into the amazing world of Indian stews.

My dish is healthier because it swaps oat cream for the dairy cream and butter, and non-GMO soy curls for the chicken.

Now that you have your soy curls out, go ahead and check out my recipes for General Tso’s Soy Curls, Southern Style Air Fryer Soy Curls, Date-Sweetened Teriyaki Soy Curls, and get all the soy curl info here.

What are soy curls?

They are a one ingredients soy product that produces a chicken-like strip. It’s easy to store since it’s dry, you can store in your pantry until your reconstitute them.

Butler Food’s uses non-GMO soybeans which makes this a much cleaner product than TVP or other soya chunks that you can buy

How do you cook Butler soy curls?

To use just pour hot water or broth over them. They soak it up and turn into vegan chicken strips.

Use broth to use as is, or water if you are adding a spice blend or rub on the outside for flavor.

Do I have to reconstitute them before using in every recipe?

Most recipes do call for them to be rehydrated before using. In this recipe, and some others of mine, I actually put them in dry when I’m adding them to saucy dishes, or soups or stews.

Indian-Style No Butter Chicken Soy Curls

FOR THE SAUTE:

½ onion, minced
1 tablespoon grated ginger
2 teaspoons minced garlic

FOR THE BLENDER:

1 (15.5 ounce can) diced tomatoes or 1 ½ cups chopped fresh tomatoes
1 cup water
¼ cup rolled oats – this is what we’re using to make our stew creamy
2 tablespoons nutritional yeast – adds a little of that vegan chicken flavor
1 teaspoon garam masala – an Indian blend that varies in flavor, just use your favorite
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground chili or cayenne pepper – vary the amount to make it milder or hotter
½ teaspoon ground coriander – adds a slight floral flavor that I love
½ teaspoon ground fenugreek seeds – gives it a special flavor that’s kind of sweet and nutty
¼ teaspoon black pepper
Salt, to taste, I used ½ teaspoon – or use a plain salt substitute to make it salt-free

FOR THE POT:

½ package Soy Curls, about 2 cups – NOT rehydrated – you will put them in dry!

FOR SERVING:

unsweetened plain vegan yogurt – to add some extra creaminess
Chopped cilantro – makes it pretty and add nutrients too
Steamed long grain or basmati Brown rice – you could use quinoa or your favorite steamed grain

How do you make vegan butter chicken soy curls?

First saute the onions until translucent, then add the ginger and garlic and saute a minute or 2 more. Add the cooked mixture to a small blender plus the blender ingredients: tomatoes, oats and spices, then blend until smooth.

Then put the sauce, dry soy curls, and 1 cup extra water to a 3 or 4 quart pot and simmer until the soy curls are reconstituted.

You can always add more water to thin the sauce or cook it a little more uncovered to thicken it up. Or just fold in some unsweetened nondairy plain yogurt to add extra creaminess.

What can I use in place of Butler’s soy curls?

If you can have soy, but don’t have any soy curls – try cubed extra firm or pressed tofu or cubes of tempeh. Just leave out the extra water when you aren’t using soy curls.

My favorite inexpensive swap is chickpeas. I always keep a few cans in the pantry.

Is butter chicken vegan?

If you go to an Indian restaurant anything that says chicken is going to have real non-vegan chicken in it.

But there are some special places that will have vegan alternatives. I have found vegetarian substitutes for butter chicken much more than a vegan option.

Look towards dals, veggies, and anything that’s not creamy. Dosas and uttapams are great vegan choices, just ask for them to leave off the ghee. Get my easy Instant Pot uttapam recipe here.

How do I store vegan butter chicken?

Store in a covered container in the refrigerator. You can reheat on the stove or in the microwave. You may need to add more water or plain nondairy milk to thin it out to the perfect texture.

How long does butter soy curls last?

They should last 5 to 7 days in the fridge, but you could freeze them for up to 3 months for a last minute perfect meal.

What recipes should I make to go with this?

Make this a proper feast by adding an appetizer like Instant Pot Indian Potato Salad. Then serve with Vegan Aloo Jeera and Slow Cooker Creamy Indian Lentils and Kidney Beans to make your own Indian buffet at home!

Indian-Style No Butter Chicken Soy Curls

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Cheryl loved the rich creamy sauce on butter chicken, then on paneer, and finally she went 100% plant based in 2019. This is my latest version that'ss oil free, nut free, and uses oats to make it creamy.

Make the whole batch or double it and freeze the leftovers for fast-food straight from your freezer!

Ingredients

For the Saute:

½ onion, minced
1 tablespoon grated ginger
2 teaspoons minced garlic

For the Blender:

1 (15.5 ounce can) diced tomatoes or 1 ½ cups chopped tomatoes (may need extra water)
1 cup water
¼ cup rolled oats
2 tablespoons nutritional yeast
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground chili or cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground fenugreek seeds
¼ teaspoon black pepper
Salt, to taste, I used ½ teaspoon

For the Pot:

½ package Soy Curls, about 2 cups - NOT rehydrated

For serving:

unsweetened plain vegan yogurt
Chopped cilantro
Steamed Brown rice

Instructions

Add the onion to a 3 quart pot and saute over medium high heat until translucent.

Add the ginger and garlic and saute a minute or 2 more.

Place the saute mixture in a small blender container, add the blender ingredients and blend until smooth.

Add the sauce, dry soy curls, and 1 cup extra water to a 3 quart pot.

Cover and cook over medium heat for 15 minutes or until it begins to bubble, then lower the heat, cover and cook for 15 minutes more or until the soy curls are reconstituted.

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